Flavorful and Creamy Shrimp Rice Recipe

1. Place the shrimp in a bowl with salt and pepper, and let it marinate for about 10 minutes.
2. Heat the fish or shrimp stock in a saucepan over medium heat and keep it warm.
3. In a skillet over medium heat, melt about 1 1/2 tbsp (20 g) of butter and sauté the shrimp until pink and cooked through and set aside.
4. In a heavy-bottomed pot, melt 2 tbsp (30 g) of butter over medium heat. 
5. Add the onion and garlic, sautéing gently without browning.
6. Add the chili (if using) and diced tomato. 
7. Cook, stirring occasionally, until the tomato starts to break down.
8. Stir in the rice and mix to coat.
9. Add the white wine and stir until the liquid has nearly evaporated.
10. Begin adding the warm stock, about 1 cup (4 ladlefuls) at a time, stirring continuously. 
11. Allow the liquid to be almost fully absorbed before adding more.
12. Continue this process until the rice is tender and creamy (about 18–20 minutes).
13. When the rice is almost fully cooked, stir in the sautéed shrimp (save a few for garnish), and turn off the heat.
14. Add the grated Parmesan and stir until melted. 
15. Adjust salt and pepper if needed.
16. Stir in the remaining 4 tbsp (60 g) of butter until well combined.
17. Let the rice rest for 2–3 minutes. 
18. Stir in the chopped parsley.
19. Top the rice with the reserved shrimp, and serve immediately.

Adapted from a Recipe by: Mais Receita