1 lb. rice
1 1/2 lbs. shrimps
3 c. salted water
1/4 c. butter
1/2 med. onion, sliced
1 carrot, diced fine
1 tsp. chopped parsley
1/8 tsp. thyme
1 bay leaf
2 tbsp. cognac
1/2 med. onion, minced
1 tbsp. olive oil
1/2 c. butter
1 c. dry red wine
2 c. stock from shells

Shell shrimps. Boil shrimp shells 20 minutes in salted water. Place 1/4 cup butter, onion, shrimps, carrot, parsley, thyme and bay leaf in saucepan and saute until golden brown. Add cognac and cook until evaporated.

In another larger pan place minced onion, olive oil and 1/2 cup butter. Brown onion a little and add rice. Let rice brown a little, stirring frequently, then add wine. Let wine evaporated, add stock and cook until rice is tender, about 15 minutes. Remove from fire. Pour shrimps and sauce over rice and serve. Serves 4.