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I DVR'ed a "Giada At Home" marathon last week on the Food Network, and went a little Giada crazy preparing lots of new dishes. Fusilli with Shrimp, Orange and Arugula - Crispy Parmesan Biscuits - Devilled Eggs with Crab - etc.. I told you Giada crazy!! The one my family liked best was Nonna Luna's Rice. This was sooooo very easy to prepare, and sooooo very yummy. I will definitely make this dish again and again.
_Nonna Luna's Rice
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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
1/2 cup lemon juice (about 2 lemons) (the Secret Ingredient)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
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
1/2 cup lemon juice (about 2 lemons) (the Secret Ingredient)
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
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Directions
Directions
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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 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.
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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.
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.
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Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
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9 comments:
I saw that one where Giada makes that rice with her Aunt, they always crack me up, coz they argue about how the recipe is "supposed" to be made!! Her home is beautiful...and of course, she continues to stay skinny, even though she cooks that amazing food!
Sabina, that recipe sounds very delicious. I guess it could be made with pasta too.
I'm gonna try this. Thanks, Heidi
Hi Cindy,
Yes, I'm sure it could be made with pasta too. I also think it could be tweaked (olive oil instead of butter - milk instead of cream) to make a healthier version. We just went for it this time around with all that butter and cream and it was delicious!!
yum. seriously, gonna make it this weekend. i have a family of shrimp lovers in my house. i think orzo would be a great alternative to rice. but i am gonna try rice first.
Mmmm, that one sounds delicious. I love watching her show!
XOXO
Jen
Yum! Giada is my absolute favorite- I can’t wait to move back to the states and watch her again!!
yummmy..am hungry already, have a great weekend Sabina :P
I recently made her champagne risotto recipe, it was delicious. I has champagne, Parmesan, asparagus, and prosciutto.
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