Toasted Rice Topped with Shrimp and a Lemon Cream Sauce

My sister has told me to try this recipe that she saw on Food Network  several times now. I’m not too sure why it took so long because it is one worth making again and again! It is not a complicated dish and the few steps involved create such great flavors. Toasting the rice makes all the difference. The unique flavors of the sauce along with the nutty flavors of the rice is just perfect. If you are wondering at all if the hot sauce is necessary or odd, don’t worry. This dish is not spicy. The hot sauce is blended well with the cream and lemon juice and gives the sauce more depth.

It is a Giada De Laurentiis recipe, called Nonna Luna’s rice. The amount of butter used seemed slightly excessive so I cut back slightly with the butter in the rice as well as with the shrimp. Feel free to use the full amount. Also, I had creme fraiche on hand and used this in lieu of the whipping cream. This probably did alter the recipe much at all. Other than this, it is perfect!

ingredients:

1 stick (4 ounces) unsalted butter, divided, at room temperature

2  long-grain rice, preferably brown

3 1/2 c chicken stock *

2 tsp kosher salt

1 clove garlic, minced

2 lbs small shrimp, peeled and deveined

1/2 c lemon juice (about 2 lemons)1 tbs hot sauce

1 c whipping cream

Freshly ground black pepper

fresh parsley, chopped, for garnish

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. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered per package instructions until the rice is tender and all the liquid is absorbed. Depending on the rice, this could be between 25 and 45 minutes. 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. Sprinkle with fresh parsley and serve immediately.

Bon appetit!

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