Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is fully absorbed between each addition. Season with salt and pepper. Cook for 18 to 22 minutes, or until the rice is al dente. Stir in the shrimp, corn, parsley and nutmeg. Continue cooking for 2 minutes, stirring continuously, until the shrimp is cooked.
