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In a large skillet, heat butter. Add onions, mushrooms, green pepper, rice, nutmeg, salt and pepper and cook stirring until the rice is golden brown. Add the wine and simmer 5 minutes. Add the broth, parsley, thyme and bay leaf, cover and cook for 10 minutes, stirring occasionally. (Make sure it cooks so the rice is not crunchy) Add shrimp and simmer 5-10 minutes depending on the size of the shrimp.
Remove bay leaf and serve immediately.
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