Chipotle Shrimp with Creamy Alfredo & Charred Scallion Rice

Instructions:

1. Mince the shallot and garlic, grate the cheese
2. Saute half the minced shallot with 2 tbsp oil until soft
3. Add rice to the pan for 2-3 minutes, add in vegetable stock, bring to a boil
4. Once boiling, lower the heat and let the rice simmer for 25-30 minutes or until the rice is tender
5. Place the scallions on a very hot grill or griddle until charred
6. Thinly slice the charred scallions and mix into the cooked rice
7. Saute the other half of the minced shallot with the garlic and 2 tbsp oil until soft
8. Deglaze the pan with the wine wine, simmer until liquid is reduced by half
9. Add heavy cream to the pan, simmer until liquid is reduced by half
10. Add the shrimp to the pan and cook for 8 minutes or until internal temperature reaches 145°F
11. Add parmesan cheese to the shrimp mixture
12. Pour the shrimp and sauce over the rice, and serve