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I DVR'ed a "Giada At Home" marathon last week on the Food Network, and went a little Giada crazy preparing lots of new dishes. Fusilli with Shrimp, Orange and Arugula - Crispy Parmesan Biscuits - Devilled Eggs with Crab - etc.. I told you Giada crazy!! The one my family liked best was Nonna Luna's Rice. This was sooooo very easy to prepare, and sooooo very yummy. I will definitely make this dish again and again.
_Nonna Luna's Rice
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1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons) (the Secret Ingredient)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons) (the Secret Ingredient)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
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Directions
Directions
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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 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.
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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.
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.
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Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
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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