Garlic Butter Shrimp and Rice

• 1 cup dry rice (I use Minute Rice)
• 6 tablespoons butter
• 3 to 4 garlic cloves , minced
• 1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
• 1/4- cup shredded parmesan cheese
• 3 tablespoons skim milk
• 2 tablespoons chopped fresh parsley
• salt and fresh ground pepper , to taste
• shredded parmesan cheese for garnish , optional

Instructions

• Prepare rice consistent with the directions on the box.

• in an exceedingly giant pan, soften butter over medium-heat.

• Add garlic and cook for three minutes, or till gently brunet , stirring terribly oft. don't burn the garlic.

• Stir within the shrimp and cook for one minute, stirring oft.

• Add ready rice to the pan and blend till well combined.

• Add cheese, milk, parsley, salt and pepper; combine and stir for one to two minutes, or till creamy and heated through.

• take away from heat.

• Garnish with cheese cheese.

• Serve.