Make the seafood stock by simmering the shrimp heads, shells, tails, and vegetables in 4 cups salted water (about 1 liter).

After 45 minutes, turn off the heat and strain the broth.

In a large pan, sauté the whole garlic clove in olive oil until golden.

Remove the garlic, add the shrimp, and set a few aside with shells on for garnish.

Add the brandy and let it evaporate.

Remove the shrimp reserved for garnish.

Add the tomato purée, salt, and parsley. Let cook for about 10 minutes.

Blend everything in a blender until smooth, adding the heavy cream to make a sauce.

In the same pan, sauté the chopped onion, then add the rice and cook for a couple of minutes to toast.

Deglaze with white wine.

Gradually add the seafood stock.

Halfway through cooking, add the shrimp cream and finish cooking the rice, stirring constantly.