YIELD: 12 servings 1/2 cup virgin olive oil 2 1/2 lbs. 16/20 shrimp, diced, reserved; shells reserved for stock (other sizes may be substituted) 3 cloves garlic, smashed 1 large onion, sliced 1 carrot, sliced 3 ribs celery, sliced 1/4 cup tomato paste 1Tbsp. Spanish paprika, high quality 1Tbsp. cumin 3 red bell peppers roasted (skin removed) 1 qt. heavy cream 1 cup white rice 1 cup sherry 2 qts. shrimp stock (water may be easily substituted) Heat virgin olive oil in medium to large ...
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