Spanish Shrimp And Rice Soup - cooking recipe

Ingredients

2 tbsp butter
2 None shallots, finely sliced
2 cloves garlic, peeled and sliced
1 2/3 lbs raw shrimp, peeled, tails on, shells reserved
2 strips bacon, chopped
1 tbsp smoked paprika
1 tsp chili flakes
1 sprig rosemary
1/2 cup dry white wine
2 None tomatoes, roughly chopped
1/2 cup arborio rice
None None Parsley, chopped, to serve
None None Toasted crusty bread, to serve

Preparation

In a large saucepan, melt the butter over medium heat. Saute the shallots and garlic for 2-3 mins, until tender. Add the shrimp shells and bacon and cook for another 4-5 mins, stirring often.
Mix in the paprika, chili flakes and rosemary and cook for 1 min. Pour in the wine and cook for a minute more. Stir in 8 1/2 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 20 mins.
Strain the soup through a sieve, discarding the solids. Return to a clean pan and stir in the tomatoes and rice. Bring to a boil and simmer for 10-15 mins, until the rice is just tender.
Add the shrimp to the simmering soup. Cook for 2-3 mins, until cooked through, then season to taste. Serve sprinkled with parsley, with toast on the side.