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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great. Ingredients:
1/4 cup unsalted butter, divided, at room temperature |
2 cups parboiled long-grain rice, such as uncle ben's |
3 1/2 cups low sodium chicken broth or 3 1/2 cups broth |
2 teaspoons kosher salt |
1 garlic clove, minced |
2 lbs small shrimp, peeled and deveined |
1/2 cup lemon juice (about 2 lemons) |
1 tablespoon hot sauce |
1 cup half-and-half |
fresh ground black pepper |
Directions:
1. 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.
2. 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.
3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
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