Shrimp Pilaf

1/2 kilo shrimp
2 Tbsp butter
half a cup of red and or yellow peppers finely chopped
half a cup pine nuts
1 cup rice
12 cups chicken stock
salt & pepper

Peel the shrimp
Melt the butter in a skillet or saucepan that can be covered. Saute the pepper until they begin to soften, add the pine nuts then the shrimp and stir until the shrimp begin the become pink, a minute or so. Then add the rice and stir the rice until it is coated with the oil but before it begins to brown, add in the stock and the salt and pepper.
Cover and simmer for about 25 minutes or until all the liquid is absorbed.
Let sit for 5 minutes, uncover, fluff up the rice and serve.