DIRECTIONS
Rice: melt butter and sautée diced onions on a low flame until they are clear. Add rice to the onion and butter, and stir until the rice is coated. Add 1 ½ cups of boiling water to the rice and simmer for about 30 minutes or until water evaporates.
Bake olive oil and garlic for 2 minutes at 450°F.
De-vein and shell the shrimp. Combine shrimp, artichoke hearts, mozzarella and Parmesan cheese with olive oil and garlic. Transfer rice to a baking dish coated with canola or olive oil. Add all ingredients over the rice and bake for 10 – 12 minutes at 450°F. If using jumbo shrimp bake longer.