Preparation / Directions:
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and sauté until onion wilts, 3-5 minutes. Add rice and sauté, stirring, until the grains are coated with the butter.
Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)
Add shrimp, cover and cook until they are just pink and the rice is tender
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