Defrost Shrimp in colander. Put 2 c water in large skillet on high heat and add 1/2 c brown rice. When comes to a boil cover and simmer for fifeteen minutes. Add 1/2 c vegetable broth and 1/2 c white rice. Turn heat to between simmer and medium and cover for fifeteen minutes. Add 1/2 c broth and turn to medium heat, stirring constantly until liquid is absorbed then add in 1/4 c broth, and repeat until absorbed. Quit adding broth when it’s really creamy and not absorbing moisture so quickly. Add 1/4 c parmesan, 1T dill, 1t thyme, salt to taste, and stir. Add shrimp until warmed through and remove from heat. Serve with a green salad and other veggies.