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Shrimp With Saffron Rice And Fennel Salad


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1 cup Carolina Gold or arborio rice

1 tablespoon vegetable oil

16 large shrimp (1 pound)—shelled and deveined, shells reserved

1 large fennel bulb, quartered—one quarter finely chopped, three-quarters thinly sliced on a mandoline

1 small onion, finely chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

2 garlic cloves, smashed

1 teaspoon fennel seeds

1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper

1/2 cup semisweet white wine, such as Riesling

3 cups chicken stock

1/2 cup heavy cream

Pinch of saffron threads, crumbled

salt and freshly ground black pepper

5 tablespoons cold unsalted butter, cut into tablespoons

1 scallion, thinly sliced

1 tablespoon fresh lemon juice

1 teaspoon chopped thyme

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