1-TO BEGIN PREPARING THIS SAFFRON SHRIMP AND RICE, START WITH THE SHRIMP COMPONENT BY CLEANING 1 LB OF LARGE SHELL-ON SHRIMP AND SAVING THE SHELLS FOR STOCK. Trim and roughly chop 1 leek and 3 celery stalks, then sauté the shrimp shells in 2 tablespoons of canola or grape seed oil over high heat for 3-4 minutes until they turn bright pink. Add 2 tablespoons butter, the chopped leeks, and celery, then reduce the heat to low, cover, and sweat the vegetables while stirring occasionally for even cooking.

2-NEXT, ADD 3 CUPS WHITE WINE, 2 BAY LEAVES, 3 SPRIGS FRESH THYME, 1 TBSP WHITE PEPPERCORNS, A 1/2-INCH PIECE OF FRESH GINGER, AND 3 UNPEELED GARLIC CLOVES TO THE MIX. Bring the mixture to a boil, reduce to a simmer for 5 minutes, then add 2 cups water, boil again, and simmer for 20 minutes until the stock reduces by half. Cool and strain the stock, pressing it for maximum flavor. For the sauce, melt 3 tablespoons butter until the foam clears, whisk in 3 tablespoons flour, and cook until a pale brown roux forms.

3-REMOVE FROM HEAT, WHISK IN 3 CUPS OF THE SHRIMP STOCK, RETURN TO HEAT, AND WHISK UNTIL IT THICKENS INTO A VELOUTÉ IN 5-8 MINUTES. If not serving right away, stir in cold butter or a tablespoon of heavy cream and set aside. Ten minutes before cooking the shrimp, soak them in salted water using 3 tablespoons salt for 10 minutes, then drain, rinse, and dry them. Peel and thinly slice the remaining 3 garlic cloves, bring the shrimp velouté to a simmer, and heat a large skillet over high heat for 2 minutes.

4-FOR THE SAFFRON RICE, PREHEAT THE OVEN TO 325°F AND PEEL AND DICE 1 MEDIUM RED ONION. Heat 2 cups chicken stock in a saucepan and grind 1 tsp saffron with a pinch of sea salt. Melt 1 tablespoon neutral oil and 2 tablespoons butter in a small casserole or saucepan with a lid, add the diced onion, cover, and cook on low for about 1 minute to sweat. Stir in 1 cup long grain rice and cook another minute until it’s glossy and slightly brown.

5-DISSOLVE THE GROUND SAFFRON IN 1 CUP BOILING STOCK AND ADD IT TO THE RICE, THEN ADD ANOTHER 2/3 CUP STOCK, RESERVING SOME FOR LATER. Bring to a boil, lightly salt, cover, and place in the oven. After 15 minutes, check the rice and add more stock if needed; bake a few more minutes until fully cooked and keep warm in the oven until serving. Finally, for the shrimp, add 3 tablespoons olive oil to the hot skillet, season the shrimp with salt and pepper, sauté for 1 minute, add 2 tablespoons butter, flip the shrimp, add the sliced garlic, and cook another minute until the shrimp turn bright pink and the garlic is barely cooked.

6-FOLD THE SHRIMP INTO THE SAUCE AND GARNISH WITH FRESHLY CHOPPED TARRAGON OR CHIVES. This step-by-step guide serves 4 and ensures a flavorful, balanced dish.