1 1/2 lbs. raw shrimp
1 tbsp. chicken-seasoned stock base
1 c. hot water
3/4 c. rice
1/4 c. butter
1 tbsp. cornstarch
1 1/2 c. milk
1/2 tsp. dill weed
1 tbsp. white vinegar
1 tsp. Beau Monde seasoning
1/2 tsp. salt
1 1/2 c. cheddar cheese

Shell shrimp. Dissolve stock base in hot water. Bring to a boil. Add rice. Steam until rice is done.

Melt butter. Remove from heat and stir in cornstarch. Return to heat and stir until thick. Add dill weed, vinegar, Beau Monde and salt. Add raw shrimp and simmer until pink, about 7 minutes. Put rice into buttered 1 1/2 quart baking dish. Add shrimp and top with cheese. Bake at 350 degrees for 25 to 30 minutes. Serves 6.