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Nonna Luna's Rice
Category
Main Course
Prep Time
5 minutes
Cook Time
35 minutes
Ingredients
- 1 stick (4 ounces unsalted butter, divided, at room temperature)
- 2 cups parboiled long-grain rice (such as Uncle Ben's)
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic (minced)
- 2 pounds small shrimp (peeled and deveined)
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce (such as Tobasco)
- 1 cup whipping cream
- Freshly ground black pepper
Instructions
- In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
- In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
- Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Nutrition
Nutrition
- per serving
- Calories
- 854
Amount/Serving
% Daily Value
- Carbs
- 86 grams
- Protein
- 60 grams
- Fat
- 28 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 659 milligrams
- Sodium
- 3339 milligrams
- Fiber
- 1 grams
- Sugar
- 4 grams
1 comment
Simple and delicious. My girlfriend requests this one regularly!