Shrimp Pilau

Ingredients

• 28 ounce canned tomatoes whole undrained chopped canned
• 2  carrots with tops, each cut into 3 pieces
• 2  celery stalks cut into 3 pieces
• 0.5 teaspoon pepper red crushed
• 1 tablespoon parsley fresh chopped
• 3 tablespoons parsley fresh chopped
• 3 tablespoons olive oil 
• 1  onion quartered
• 1.5 cups onion chopped
• 1 tablespoon teaspoon oregano dried fresh chopped
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 1.5 pounds shrimp unpeeled
• 1 tablespoon teaspoon thyme dried fresh chopped
• 6 cups water 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. To prepare broth, peel shrimp, reserving shells. Cover and chill shrimp.
2. Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.
3. To prepare pilau, heat oil in pan over medium heat.
4. Add 1 1/2 cups chopped onion, and saut 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes. Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done.
5. Sprinkle with parsley.