Pilafi me Garides

Clean and devein the shrimps, removing the heads and shells but reserving them for broth. Rinse shrimps under cold water and pat dry.

Combine the shrimp shells and heads in a pot with 4 cups of water, add 1 medium onion and 3 stalks celery. Bring to a boil, then reduce heat and simmer for 15 minutes to create a flavorful shrimp broth.

Strain the broth through a fine sieve, discarding shells and vegetables. Measure out 5 cups of broth and set aside.

Heat 1½ cups oil in a large, heavy-bottomed pot or paella-style pan over medium heat. Add 1 chopped medium onion and sauté until softened and lightly golden, about 3-4 minutes.

Rinse the raw rice under cold water until the water runs clear, then add it to the pot. Stir continuously for 2-3 minutes to coat the rice grains evenly with oil.

Pour in the peeled and strained tomatoes (or the tomato paste diluted in water). Stir well and cook for 2 minutes to blend the flavors.

Add the reserved 5 cups of hot shrimp broth to the pot along with salt to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is nearly tender.

Gently arrange the cleaned shrimps on top of the rice, nestling them slightly into the grains. Cover again and cook for 5-7 minutes until the shrimps are pink and opaque throughout.

Remove from heat and let the pilafi rest, covered, for 5 minutes to allow flavors to meld and any remaining liquid to be absorbed.

Fluff the rice gently with a fork, distributing the shrimps evenly throughout. Serve warm directly from the pot or transfer to a serving platter.