MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nonna Luna's Rice
 Categories: Rice, Seafood, Citrus, Dairy, Chilies
      Yield: 4 servings
 
      4 oz Unsalted butter; divided,
           - room temp
      2 c  Parboiled long-grain rice
  3 1/2 c  Chicken stock
      2 ts Kosher salt
      1 cl Garlic; minced
      2 lb Small shrimp; peeled,
           - deveined
    1/2 c  Lemon juice
      1 tb Hot sauce
      1 c  Whipping cream
           Fresh ground black pepper
 
  Recipe courtesy of Giada De Laurentiis
  
  In a medium nonstick saucepan, heat 1/2 of the butter
  over mediumlow 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 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.
  
  Using a fork, fluff the rice and arrange on a platter.
  Spoon the shrimp cream sauce over the rice and serve
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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