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Prep: 15 min. Total: 55 min.
1 cup Jasmine Rice (rinsed)
1 3/4 cups vegetable broth
1/4 cup cream sherry
1 tsp. coarse sea salt
1/2 teaspoon cracked white pepper
1 tsp. parsley flakes (or 1/4 cup chopped fresh)
1 bay leaf
1 tsp. seafood seasoning
1/4 cup diced shallots
1 red bell pepper
2 - 3 tbs. extra virgin olive oil (I use Truffle Olive Oil)
10 oz. cooked, frozen, peeled and deveined medium shrimp
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1st Keep
 arkempe
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