If you love seafood, this is the dish for you. I enjoyed it. My husband isn't fond of shrimp, but he did eat it. I still have the leftovers to do the remix recipe - I froze the leftovers. 
Ingredients:3 1/2 c reduced sodium chicken broth, warmed
1 1/2 c Arborio rice
1 pkt (1 1/2 Tbsp) Garlic Garlic Seasoning
1 lb (51-60 count) raw shrimp, peeled and deveined
1 (8 oz) pkg flaked imitation crab, broken apart
1 c half & half
1 pkt Creamy Crab Cheese Ball Mix
1/2 c grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 350 degrees F. In a greased 13x9 inch baking dish, combine first 5 ingredients.
2. Bake, covered, 50-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half and Creamy Crab Cheese Ball Mix.
3. Remove risotto from oven. Stir in creamy crab sauce and cheese; stir until creamy. Salt and pepper as desired.
Makes 6 servings.
Serve with Green salad.
Leftovers can be refrigerated up to 2 days.
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