1 stick butter, room temperature
2 C parboiled long grain rice
3 1/2 C chicken broth
2 tsp salt
1 clove garlic, minced
2 lbs small shrimp, peeled and deveined
juice of 2 lemons
1 Tbl hot sauce
1 C whipping cream
black pepper
In a medium nonstick saucepan, heat half the butter over medium low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to medium low and simmer covered 20-25 minutes until the rice is tender and all the liquid is absorbed. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook 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. Salt and pepper to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp and sauce over the rice and serve.
2 C parboiled long grain rice
3 1/2 C chicken broth
2 tsp salt
1 clove garlic, minced
2 lbs small shrimp, peeled and deveined
juice of 2 lemons
1 Tbl hot sauce
1 C whipping cream
black pepper
In a medium nonstick saucepan, heat half the butter over medium low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to medium low and simmer covered 20-25 minutes until the rice is tender and all the liquid is absorbed. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook 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. Salt and pepper to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp and sauce over the rice and serve.
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