nonna's shrimp & rice

A few years back I saw this wonderful recipe from Giada.  I knew I had to try it, so savory and light at the same time.  I love the mix of flavors in this dish.  I've made this recipe both as a Main course and as a side dish, equally happy with it every time.  This was from Giada's Grand mother (hence the Nonna part) I love family recipes - this one is worth recreating and sharing with yours!  Enjoy Diane

Nonna's Shrimp & Rice

Ingredients:
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/4 cup lemon juice*
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
salt to taste
2 small onions, diced*
2 ribs celery, chopped*

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 onion, celery and cook, stirring frequently, for 8 minutes until aromatic - add garlic and cook 2 mins. 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

Recipe Adapted From: Giada deLaurentis
Photo by: Diane Baker for Canning and Cooking at Home 

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