1-Prepare the Shrimp Stock: TRIM AND CHOP THE LEEK, USING WHITE AND LIGHT GREEN PARTS ONLY, ALONG WITH 3 CELERY STALKS AND SOME GARLIC CLOVES. IN A LARGE SAUCEPAN, SAUTÉ THE SHRIMP SHELLS WITH 2 TBSP CANOLA OR GRAPESEED OIL ON HIGH HEAT FOR 3-4 MINUTES UNTIL THEY TURN BRIGHT PINK. ADD 2 TBSP BUTTER, THE CHOPPED LEEKS, AND CELERY; LOWER THE HEAT, COVER, AND SWEAT THE VEGETABLES FOR A FEW MINUTES WHILE STIRRING OCCASIONALLY. Next, add the remaining stock ingredients. POUR IN 3 CUPS WHITE WINE, 2 BAY LEAVES, 3 SPRIGS FRESH THYME, 1 TBSP WHITE PEPPERCORNS, THE 1/2-INCH PIECE OF FRESH GINGER, AND 3 UNPEELED GARLIC CLOVES. BRING THE MIXTURE TO A BOIL, THEN SIMMER FOR 5 MINUTES. ADD 2 CUPS WATER, BRING TO A BOIL AGAIN, AND SIMMER FOR 20 MINUTES UNTIL REDUCED BY HALF. COOL THE STOCK, STRAIN IT, AND PRESS THE SHELLS TO EXTRACT MORE FLAVOR.

2-Make the Sauce: MELT 3 TBSP BUTTER IN A MEDIUM SAUCEPAN UNTIL FOAMY AND CLEAR; WHISK IN 3 TBSP FLOUR AND STIR UNTIL THE MIXTURE TURNS PALE BROWN. REMOVE FROM HEAT, WHISK IN 3 CUPS OF THE PREPARED SHRIMP STOCK, RETURN TO HEAT, AND WHISK UNTIL THICKENED, ABOUT 5-8 MINUTES. IF NOT SERVING IMMEDIATELY, STIR IN COLD BUTTER OR 1 TBSP HEAVY CREAM TO KEEP IT SMOOTH.

3-Cook the Shrimp: TEN MINUTES BEFORE COOKING, SOAK THE SHRIMP IN 3 TBSP SALT MIXED WITH WATER FOR 10 MINUTES, THEN DRAIN AND PAT DRY. PEEL AND THINLY SLICE THE REMAINING 3 GARLIC CLOVES. BRING THE SHRIMP VELOUTÉ TO A SIMMER. HEAT A LARGE SKILLET ON HIGH FOR 2 MINUTES, ADD 3 TBSP OLIVE OIL, SEASON THE SHRIMP WITH SALT AND PEPPER, AND SAUTÉ FOR 1 MINUTE. ADD 2 TBSP BUTTER, FLIP THE SHRIMP, ADD THE SLICED GARLIC, AND COOK FOR ANOTHER MINUTE UNTIL THE SHRIMP IS BRIGHT PINK AND THE GARLIC IS BARELY COOKED. FOLD THE SHRIMP INTO THE SAUCE AND KEEP WARM.

4-Prepare the Saffron Rice: PREHEAT THE OVEN TO 325ºF (ABOUT 160ºC). PEEL AND DICE THE MEDIUM RED ONION. HEAT 2 CUPS CHICKEN STOCK IN A SAUCEPAN. GRIND 1 TSP SAFFRON WITH A PINCH OF SEA SALT. MELT 1 TBSP NEUTRAL OIL AND 2 TBSP BUTTER IN A SMALL COVERED CASSEROLE. ADD THE DICED ONION, COVER, AND SWEAT ON LOW HEAT FOR 1 MINUTE. STIR IN 1 CUP LONG GRAIN RICE AND COOK FOR 1 MINUTE UNTIL GLOSSY AND SLIGHTLY BROWNED. DISSOLVE THE GROUND SAFFRON IN 1 CUP BOILING STOCK, ADD IT TO THE RICE ALONG WITH 2/3 CUP MORE STOCK, BRING TO A BOIL, AND LIGHTLY SALT. TRANSFER TO THE OVEN AND BAKE. AFTER 15 MINUTES, CHECK THE RICE AND ADD THE REMAINING STOCK IF NEEDED UNTIL FULLY COOKED. THE RICE WILL STAY WARM FOR AT LEAST AN HOUR.

5-Assemble and Serve: SERVE THE SHRIMP AND SAUCE OVER THE SAFFRON RICE, GARNISHED WITH FRESH TARRAGON AND/OR CHIVES. THE TOTAL PREPARATION TIME IS ABOUT 1 HOUR, INCLUDING 30 MINUTES FOR THE STOCK, 25-30 MINUTES FOR THE RICE, AND 5-10 MINUTES FOR THE SHRIMP. For more sweet treats that pair well, try our strawberry milkshake recipe as a refreshing side.