2 c. rice, uncooked
1/4 c. onions, chopped
1/4 c. butter
4 c. chicken broth
2 tbsp. soy sauce
2 tsp. garlic powder
1 bay leaf
1/2 tsp. pepper
1 tbsp. lemon juice
2 tbsp. butter
1 - 1 1/2 lb. shrimp, cooked and peeled
4 oz. sour cream
1/2 c. cheddar cheese, grated

Saute rice and onion in 1/4 cup butter until rice is browned. Stir in broth, 1 tablespoon soy sauce, garlic powder, bay leaf, pepper and lemon juice. Cover and cook about 25 to 30 minutes until liquid is absorbed. Remove bay leaf. In a sauce pan combine 1 tablespoon butter, cooked and peeled shrimp and remaining tablespoon soy sauce. Cook until heated thoroughly. Combine shrimp and rice mixture and mix well. Spoon half of shrimp-rice mixture into a 2 1/2 quart casserole dish. Gently top with sour cream. Spoon in remaining shrimp-rice mixture and sprinkle with cheese. Bake 10 to 15 minutes until bubbly.