7-8 oz. pkg. shrimp
1/4 c. butter
3/4 c. uncooked rice
1 tbsp. dehydrated onion
1 1/2 c. chicken broth
1 tbsp. dried parsley
1/4 tsp. sweet basil
1/8 tsp. saffron
2 tbsp. oil
1/4 tsp. salt
Dash pepper
1 lg. clove garlic, minced
1/4 c. chopped parsley (or 1 tbsp. dried)
1 tbsp. dry white wine

Melt 2 tablespoons butter; stir in rice and onion until coated. Mix chicken broth, 1 tablespoon dried parsley, basil and saffron; pour over rice. Mix; cover and cook over low heat for 45 minutes. When rice is done, heat oil, 2 tablespoons butter; add shrimp and cook 1 minute. Add salt, pepper, garlic, 1/4 cup parsley and wine to shrimp. Stir constantly for 1 minute and remove from heat. Place rice in heap on platter; pour shrimp and juices over rice. Serves 2 to 3. Excellent company dish.