Ingredients:
Uncooked, peeled and deveined Shrimp
2 – garlic herb laughing cow wedges (you can use any flavor you like)
Directions:
Heat a pan with a small amount of olive oil. Add the shrimp and a bit of salt and pepper. Cook for about 3 to 4 minutes.
Open two of the cheese wedges, and add into the pan with the shrimp.
You can add more cheese if you like, but I didn’t want it coated more.
You can place this on a bed of spinach or arugula like I did or on cauliflower rice. 
My plate. I made enough shrimp for several dinners or lunches. You can make this as saucey as you want or gummy like mine is. The flavored cheese adds a ton of flavor to the shrimp. 
I really liked this. Super quick to make, and can be done in a wide variety of flavors with the cheese assortments with Laughing Cow.
Blessings.
Saute until cooked down, and a little brown.
Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.
And, my plate.
I served it with pan sauteed carrots. I think I need to make another roast.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).
The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.
Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. 
Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.
Serve warm, and add a bit of cheese on top if you wish.
Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. 
I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.
The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. 
My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
Some recipes recommended drying in a strainer or on a paper towel. I know that the dryer the food for frying the better the fry.
Use a good olive oil, and warm up to medium to high heat in a skillet. Add the capers, and fry.
Scoop and drain on paper towels. Reserve the oil for cooking fish (I did and will post).
Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). 
Bake at 400 degrees for 10-12 or until golden and bubbly.
Let cool, and break or cut into chunks.
A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
mommajerryanns.com 