Instructions: Peel shrimp, reserving the shells; set shrimp aside. Combine reserved shells, 6 cups water, and next 5 ingredients (water through celery) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Add warm stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Add shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done, stirring constantly. Remove from heat, and stir in remaining ingredients.

S: 7 cups (serving size: 1 cup).

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