I hadn't been grocery shopping in a while and when it came to making dinner, I looked among my freezer and storage to see if I could throw anything together. Let's see .... rice, cheese, shrimp, left over garlic aioli. Alright, I can work with this. Here's the thing. You can do anything with this recipe. You can use any rice you want, any cheese you want, any protein you want, etc. It's so easy to make this your own. If all you had on hand was arborio rice, you could make risotto and it would rock. This is the epitome of the idea of Kesler's Kitchen. You don't need a ton of ingredients or hours of slaving away in the kitchen. Limited ingredients, if they're just right together, can make a dish just as developed and incredible as a recipe that takes two days to make. Now, I'm not saying that you'll find Jesus after eating this, but its a nice, simple, comforting dish that you can easily serve to guests.
1 1/2 Cups rice - I like long grain rice
1/2 Cup chicken stock - I only use Kitchen Basics
3/4 Cup water
3/4 Cup cheese - Parmesan is a great choice
20 medium shrimp, peeled and de-veined
2 Tbsp. unsalted butter
1 Recipe garlic aioli
Cook the rice in the chicken stock, salt, and water (change yields if necessary) according to package directions. Once finished, add the cheese and stir into the rice, off the heat.
Heat a 10 inch fry pan over medium-high heat. Add the butter to the pan and allow to foam. Once the foam begins to subside, add the shrimp and season with salt and pepper. Cook for about two minutes, or until the shrimp is incredibly pink in color.
Plate the rice and top with the shrimp AND the butter - don't forget the butter! Drizzle with the garlic aioli and serve.