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NONNA LUNA'S RICE Recipe

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This recipe for NONNA LUNA'S RICE is from WATSON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick (4 oz.) unsalted butter
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 tsp. salt
1 clove garlic, minced
2 lbs. small shrimp, peeled & deveined
1/2 cup lemon juice
1 tbsp. hot sauce
1 cup whipping cream
Freshly ground black pepper
Directions:
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 & salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove from 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 & pepper to taste.
Fluff the rice and arrange on platter. Spoon the shrimp cream sauce over the rice.

 

 

 

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