Nonna Luna's Rice
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
46
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3.5 cups
Chicken Stock2 tsps
Kosher Salt1 clove
Garlic (minced)1 tbsp
Hot Sauce1 cup
Whipping CreamDirections:
1
In a large skillet, melt the remaining butter over medium heat
2
Watch how to make this recipe
3
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
4
Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes
5
Add the chicken stock and salt
6
Bring the mixture to a boil
7
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
8
Remove the pan from the heat and rest covered for 5 minutes
9
Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic
10
Add the shrimp, lemon juice, and hot sauce
11
Cook for 2 to 3 minutes until the shrimp is pink and cooked through
12
Stir in the cream and heat through
13
Season with salt and pepper, to taste
14
Using a fork, fluff the rice and arrange on a platter
15
Spoon the shrimp cream sauce over the rice and serve