2 cups chicken stock or broth
2 cups uncooked instant rice
1 lb uncooked medium or large shrimp, peeled/deveined
1/2 cup green onions, thinly sliced
2 tbsp butter
2 tbsp olive oil
2 tsp minced garlic
3 tbsp lemon juice
salt and pepper to taste
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley
In a saucepan, bring stock to a boil, stir in rice. Cover and remove from heat. Let stand 5 minutes. In large skill, melt butter and add olive oil. Cook shrimp until pink, 4-5 minutes. Remove from pan and add onions. Cook until softened about 3 minutes, add garlic and cook another minute. Return shrimp to pan, stir in lemon juice salt and pepper. Heat through. Stir cheese and parsley into rice. To plate, spoon rice onto plate and top with shrimp mixture.