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1 tablespoon olive oil
1/2 cup chopped onion
1 cup rice
2 1/2 cups chicken broth, plus additional, if necessary
Salt and freshly ground black pepper
1/2 pound peeled, deveined shrimp
1 tablespoon chopped green onions
1 tablespoon chopped parsley leaves
1 teaspoon Creole seasoning, or to taste
In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving.
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