Nonna Luna's Rice

Ingredients

• 4 servings pepper black freshly ground
• 3.5 cups chicken stock see 
• 1 clove garlic minced
• 1 tablespoon hot sauce 
• 2 teaspoons kosher salt 
• 0.5 cup juice of lemon 2 lemons
• 2 cups parboiled rice long-grain such as uncle ben's
• 2 pounds shrimp deveined peeled
• 4 ounces butter unsalted divided at room temperature
• 1 cup whipping cream 

Equipment

• frying pan
• sauce pan

Directions

1. Watch how to make this recipe.
2. In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat.
3. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes.
4. 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.
5. Remove the pan from the heat and rest covered for 5 minutes.
6. In a large skillet, melt the remaining butter over medium heat.
7. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic.
8. 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.
9. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.