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(4 to 6 servings)

1/4 pound butter
1 large onion, finely chopped
1 cup sliced mushrooms
1 green pepper, finely chopped
1-1/4 cups rice
1/4 tsp grated nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 Tbsp chopped parsley
1/4 tsp thyme
1/2 bay leaf
2 pounds shrimp, shelled and deveined


In large skillet, heat butter, add onions, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook, stirring, until rice is golden brown.

Add wine and simmer 5 minutes. Add stock, parsley, thyme and bay leaf, cover and cook 10 minutes, stirring occasionally.

Add the shrimp and simmer 5 to 10 minutes, depending on the size of the shrimp.

Remove bay leaf and serve immediately.