• If you don't have Better Than Bouillon, you can substitute fish stock. In a pinch, chicken broth will do, and the dish will still be tasty but it will definitely change the flavor.
• I recommend using frozen shrimp, but fresh works too. I like frozen because then I have the flexibility to move my dinner plans around if something comes up without having to worry about the fresh seafood spoiling.
• Use pre-cooked shrimp to reduce cooking time. Add it during the last 5 minutes of simmering to warm through without overcooking.
• No white wine? Substitute chicken broth, vegetable stock, or water with a splash of lemon juice.
• Stir in some fresh or frozen chopped bell pepper while simmering to add more color and another layer of flavor. Or try spinach, frozen peas, or asparagus for extra nutrition and color.
• Swap half & half with heavy cream for a richer dish or use coconut milk for a subtle tropical flavor.
• Store any leftovers in an airtight container in the fridge for 2-3 days. 
• Reheat gently on the stovetop over low heat, stirring frequently to prevent the rice from sticking. Add a splash of water, broth, or milk to loosen the consistency. Or you can microwave in short intervals, stirring occasionally.
• You can also freeze leftovers, although I don't really recommend it because it affects the texture of the shrimp. Thaw overnight in the refrigerator before reheating.

Ideas for using leftovers:

• Make fritters by mixing the leftovers with an egg and breadcrumbs, form into patties, and pan-fry until crispy.
• Hollow out bell peppers, stuff them with the creamy rice and shrimp mixture, and bake until the peppers are tender.
• Make fried rice by chopping the shrimp into smaller pieces and stir-frying the leftovers with soy sauce, sesame oil, and any extra veggies you have on hand.