Nonna Luna's Rice

Name: Nonna Luna's Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup unsalted butter, divided, at room temperature; 2 cups parboiled long-grain rice, such as Uncle Ben's; 3 1/2 cups low sodium chicken broth or 3 1/2 cups broth; 2 teaspoons kosher salt; 1 garlic clove, minced; 2 lbs small shrimp, peeled and deveined; 1/2 cup lemon juice (about 2 lemons); 1 tablespoon hot sauce; 1 cup half-and-half; fresh ground black pepper

Submitted by loveleesmile

"From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great."

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photo by Chicagoland Chef du Jour

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₄ cup unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 ¹⁄₂ cups low sodium chicken broth or 3 1/2 cups broth
2 teaspoons kosher salt
1 garlic clove, minced
2 lbs small shrimp, peeled and deveined
¹⁄₂ cup lemon juice (about 2 lemons)
1 tablespoon hot sauce
1 cup half-and-half
fresh ground black pepper

directions

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 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.

Questions & Replies

Can I use instant rice instead of the the long grain ?

Wendy R.

Reviews

what a great recipe! i had seen this when giada made it, just never gotten around to it. instead of rice i made this recipe with orzo, browned it a bit first then continued with recipe...yum! the creamy, lemony sauce with just a hint of hot sauce is perfect!

MaMere
This is so good and EZ! I followed MaMere's lead and made orzo as well. <br/>I combined before serving. We sprinkled with a bit of Parm-Regiano. I also think a sprinkling of chopped fresh flat leaf parsley at serving would be tasty too. Thanks for posting lovvloosmile!

Chicagoland Chef du Jour