Nonna Luna’s Shrimp & Rice
I’ve made this shrimp and rice recipe many times and it’s very quick, easy and yummy! My family loves it!
Ingredients
  • 1 stick unsalted butterdivided, at room temperature, 4 ounces
  • 2cups parboiled long-grain ricesuch as Uncle Ben’s
  • 3 1/2cups chicken stock
  • 2teaspoons kosher salt
  • 1clove garlicminced
  • 2pounds small shrimppeeled and deveined
  • 1/2cup lemon juiceabout 2 lemons
  • 1tablespoon hot sauce
  • 1cup whipping cream
  • freshly ground black pepper
Instructions
  1. 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.
  2. 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.
  3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Recipe Notes

Recipe courtesy Giada De Laurentiis, 2008 Food Network

Gluten Free Lady www.glutenfreelady.com

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