Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          water
   2      tablespoons   fresh lemon juice
     1/4  teaspoon      salt
   1      tablespoon    butter or corn oil margarine
     2/3  cup           long-grain white rice
   2                    peeled onion slices
   2      tablespoons   Italian flat-leaf parsley
   1      pound         uncooked medium shrimp
   1 1/2  cups          homemade chicken stock
                        (or reduced-sodium canned chicken broth)
   1      cup           half-and-half
   4      tablespoons   all-purpose flour
   4      ounces        Oregon blue cheese
                        (or Danish-style blue cheese)
   8      ounces        bay shrimp -- approximately 1 cup
   4      sprigs        Italian flat-leaf parsley

Preparation:

Warm 4 shallow soup bowls. Bring 1 1/4 cups water, lemon juice, salt, and butter to a boil. Stir in the rice and cover. Reduce the heat to simmer and cook for 20 minutes. Meanwhile, put 1 1/2 cups water, the onion slices, 2 tablespoons parsley, and the uncooked shrimp in a pan and bring to a boil. Cook the shrimp until their shells turn pink and the meat is white, about 30 seconds to a minute, tossing the shrimp as they cook. Drain the shrimp and make the sauce while they cool for peeling. Pour the chicken stock and half-and-half into a 1-quart saucepan and warm over low heat. With a fork, blend the flour and blue cheese together and whisk it into the stock/half-and-half mixture. Turn the heat to medium and continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes. Put the peeled shrimp and the bay shrimp in the blue cheese sauce and gently heat until they are warm. Scoop a heaping 1/2 cup rice out of the pot and put it in the middle of a shallow soup bowl. Ladle the sauce over all and garnish with a sprig of parsley. Repeat for the other 3 bowls. Comments: Shrimp is combined with creamy Oregon Blue Cheese to create a delicate sauce that is served over mounds of lemon-flavored rice (it's also good over pasta or polenta). Because it is rich, small servings are adequate accompanied by a simple green salad and a dry white wine