In a large saucepan, combine the garlic, rice, white wine, water, and fish/lobster bouillon base and bring to a boil.
2 teaspoons minced garlic, 1 cup uncooked white rice, ½ cup white wine, 2 ½ cups water, 3 teaspoons Better than Bouillon
Add the seafood (OK if it is still frozen) and mix.
1 pound shrimp
Once it returns to a boil, reduce heat and simmer uncovered about 20 minutes, stirring once or twice, until the rice is cooked.
Add half & half and Parmesan cheese.
¼ cup half & half, ¼ cup grated Parmesan cheese
Right before serving, stir in the chopped tomato. Sprinkle with chopped chives (optional).
1 medium tomato, chopped, 2 tablespoons chopped chives
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.
Stir in some fresh or frozen chopped bell pepper while simmering to add more color and another layer of flavor.
Store any leftovers in an airtight container in the fridge for 2-3 days.
You can also freeze leftovers, although I don't really recommend it because it affects the texture of the shrimp.