Nona Luna's Rice
Lacey Ivey
ingredients
- 1 stick of butter divided in 1/2
- 2 cups rice (parboiled) Uncle Ben’s
- 3 1/2 cups chicken stock
- 2 teaspoons salt
- 1 garlic clove
- 2 pounds small shrimp, peeled and deveined
- 2 lemons
- 1 tablespoons hot sauce
- 1 cup whipping cream
- ground black pepper
directions
- 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 6-7 minutes. Add the chicken stock and salt. Bring mixture to a boil. Reduce the heat to medium low and simmer covered for 20-25 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 2-3 minutes until the shrimp is pink and cooked throughout. 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 and cream sauce over the rice and serve.
Source: Lacey Ivey
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