Makes 6 servings

Ingredients:

1 tablespoon butter
2 tablespoons bread crumbs
2 pounds shrimp (10 per pound size is best), peeled and deveined
1 tablespoon extra virgin olive oil
1 finely chopped onion
3 garlic cloves, minced
2 chopped celery ribs
3 cups chicken stock
1 1⁄2 cups rice
1⁄2 tablespoon lemon juice
1 tablespoon Italian parsley, chopped
2 teaspoons salt
1/2 teaspoon pepper
1⁄2 cup low-fat sour cream
1⁄4 cup grated Parmesan cheese

Preheat oven to 325 degrees F.

Butter the inside of a casserole dish, then sprinkle evenly with breadcrumbs. Cut shrimp in half lengthwise. In a medium sized saucepan heat the olive oil on medium heat and add the onion, garlic and celery. Cook for 3 to 4 minutes, until softened, but not browned. Add the rice, stirring frequently. Add the stock and bring to a boil. Continue to cook for 5 minutes more.

Remove from the heat and stir in the lemon juice, parsley, salt and pepper. Fold in the sour cream and raw shrimp and pour into prepared casserole dish. Sprinkle with cheese. Cover the casserole with aluminum foil. Bake for 30 minutes. Remove the foil and cook an additional 10 minutes, until the rice is cooked through. Serve warm.