Makes: 4 servings at $2.50 each. Prep: 10 minutes. Cook: 15 minutes.
Bring broth, 3/4 cup water and 1/2 teaspoon salt to boiling in saucepan. Stir in rice; cover. Cook over medium-low heat until tender, 10 minutes.
Place peas and shrimp in colander set in sink. Run lukewarm water over until thawed.
Stir peas and shrimp into rice. Stir in Parmesan. Spoon into bowls. Sprinkle with cheese to taste.
