Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium shrimp -- peeled and
                        -- deveined, shells,
                        -- reserved
   1      teaspoon      salt -- divided
     1/2  teaspoon      freshly ground pepper -- divided
   2      cups          water
   3 1/2  cups          fat-free chicken broth
   2      teaspoons     olive oil -- divided
   1      cup           finely chopped onions
   1      tablespoon    minced garlic
     1/4  teaspoon      saffron threads
   1      cup           arborio -- or medium-grain
                        -- rice
   1      cup           finely chopped fennel -- or
     1/2  cup           celery
   1      cup           white wine
   1      cup           frozen peas
                        fennel fronds -- for garnish

Preparation:

1. Combine shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. 2. Bring shrimp shells and water to boil in medium saucepan. Reduce heat and simmer 10 minutes. Strain broth into bowl; discard shells. Return broth to saucepan; pour in chicken broth and bring to a simmer. 3. Heat 1 teaspoon oil in Dutch oven over medium heat. Cook shrimp 2 minutes, turning once, until opaque. Transfer to plate; set aside. Heat remaining 1 teaspoon oil in Dutch oven; add onions and garlic. Cook, stirring, 2 minutes. Stir in saffron and rice to coat grains, 1 minute. Stir in fennel, wine, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 5 minutes, until liquid is absorbed. 4. Set aside 1/2 cup warm shrimp-chicken broth. Stir another 1 cup broth into rice. Cook, stirring, 2 minutes, until liquid is just absorbed. Gradually add remaining broth, stirring, 1/2 cup at a time, until liquid is absorbed and rice is tender, 30 to 35 minutes. Stir in reserved 1/2 cup broth mixture, peas and shrimp. Cook 5 minutes more, until heated through. Garnish with fennel fronds. Makes 4 servings.