¼teaspoon chili powderadd more if you like more heat
¾poundfresh shrimp - medium sizepeeled, cleaned, deveined
2large avocadospeeled, pitted, and mashed
½cupfinely grated Parmesan cheeseplus more for garnish
sea salt & fresh ground pepper
2TablespoonsItalian parsleychopped (for garnish)
Heat seafood stock over low heat in a small sauce pan.
Heat olive oil in a large pan or Dutch oven over medium-low heat. Add the chopped onions and cook until translucent, about 5 minutes.
Add the rice, and cook while stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.
Add the hot seafood stock one cup at a time and stir until almost all of the liquid has been absorbed.
Continue adding the stock until the rice is tender and creamy. You may need to add additional stock or water if it is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.
Stir in the garlic, chili powder, and shrimp. Cook until the shrimp are no longer pink.
Add the avocado and cook until heated through.
Stir in the Parmesan cheese, salt and pepper.
Serve with additional Parmesan and chopped parsley.
Adjust the amount of chili powder based on your family's tastes.