Creamy Lemon Garlic Shrimp and Rice

Toss the shrimp with two tablespoons LEMON BUTTER GARLIC SAUCE and let marinate for 30 minutes.

Pour the chicken stock into a pot and place on medium heat. Stirring occasionally, heat the stock until hot. Turn the temperature down to low to keep warm.

In a large pot, heat the oil over medium-low heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the rice and stir well to coat. Pour in ½ cup of the wine and stirring constantly, allow the rice to absorb all of the wine, then add a ladle-full of chicken stock. Repeat the process, stirring constantly. This breaks up the rice and creates the creaminess. Add the remainder of the wine, stir to absorb, then continue with the chicken stock in several stages, stirring and allowing it to absorb before adding the next ladle-full. This will take about ½ hour.

At the same time you add the last ¾ cup or so of chicken stock, also add the shrimp. Stirring constantly, increase the heat to medium and be sure the liquid is boiling gently to cook the shrimp. Cook for 3-5 minutes. The rice and the shrimp should both be cooked through. If it isn’t add a bit more wine or stock and stir until cooked. Remove the rice from the heat.

Stir in ¾ cup of LEMON BUTTER GARLIC SAUCE and the Parmesan cheese. Taste and season with salt and freshly ground pepper.

Divide the rice and shrimp between 4 shallow bowls. Sprinkle with thyme and serve immediately with the extra Parmesan.