INGREDIENTS
1 lb
Shrimp
1
Bay leaf
2
Carrots
2
stalks Celery
2 cloves
Garlic
1 cup
Onion
1
sprig Thyme
1 15 ounce can
Tomatoes, with juice
2 cups
Shrimp stock or chicken broth or dashi
2 tbsp
Tomato paste
1/2
Lemon, juice
1/4 cup
Arborio rice
2 tbsp
Flour
1 tbsp
Paprika
1
Salt and pepper
1 tbsp
Oil
2 tbsp
Butter
2/3 cup
Heavy cream
4 tbsp
Brandy
1/2 cup
Sherry, dry
2 tbsp
White wine, dry
2 cups
Water