Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 594.32 Kcal (2488 kJ) | ||
| Calories from fat | 210.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.4g | 36% | |
|---|---|---|---|
| Cholesterol | 57.82mg | 19% | |
| Sodium | 1342.03mg | 56% | |
| Potassium | 470.08mg | 10% | |
| Total Carbs | 84.28g | 28% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 14.32g | 29% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 146.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 140.53 Kcal (588 kJ) | ||
| Calories from fat | 49.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 36% | |
|---|---|---|---|
| Cholesterol | 13.67mg | 19% | |
| Sodium | 317.32mg | 56% | |
| Potassium | 111.15mg | 10% | |
| Total Carbs | 19.93g | 28% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 0.46g | 8% | |
| Protein | 3.39g | 29% | |
| Vitamin C | 3.6mg | 26% | |
| Iron | 0.7mg | 16% | |
| Calcium | 34.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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