Shrimp Risotto - Instructions
Make the shrimp stock:
Remove the heads from the shrimp (to do this, grab right behind the gills with your
index finger and thumb and twist off the body). Peel the shrimp and reserve the heads,
the shells, and the shrimp in separate piles.
Heat the oil in a heavy-bottomed 8-quart stockpot or Dutch oven over medium-high heat.
Add the shrimp heads and shells, carrots, onions, and celery and cook, stirring often,
until the shells are orange and the vegetables have softened, about 15 minutes. (It
may be necessary to reduce the heat.)
Stir in the tomato paste, if using, and mix well. Pour in the cold water and drop in
the bay leaf. Bring the liquid to a boil, reduce the heat to low, cover, and simmer
gently for 20 minutes.