| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
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
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 964 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 419 mg |
| Sodium | 1706 mg |
| Serving Size | 1 of 4 servings |
| Calories | 964 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 419 mg |
| Sodium | 1706 mg |
Reviews
This is a long-standing tradition with our family anytime we are at the shore or anytime we can get fresh shrimp. It’s ahhhmazing!
The sauce is sooooo yummy especially considering there’s only a couple of ingredients!!
This is the most requested meal in my house. We add the Tabasco to the rice as well because it’s what the recipe calls for in her cookbook, it gives the rice another level of of flavor and works really well with the cream sauce.
I make this a few times a year for dinner. This year I will make it for Christmas dinner along with a chateaubriand. Can this be made a few hours ahead of time? I wanted to make the rice ahead of time, and then I can make the shrimp part while company is at my house. Thank you! Diana R
This is one of our go-to recipes! We LOVE it so much. I’m not a big butter person, so I cut that-and sometimes I use couscous instead of rice. All around great dish!
This recipe was very good but way too complicated to make. Sorry Giada……
Great easy recipe with lots of avenues to make it your own! Once the dish is done cooking, be sure to let it stand for a few minutes so the sauce binds to the rice. We also added 8 oz of tomato sauce to the cream sauce, and decided that the shrimp would taste better with a blackening seasoning next time.
Does anyone know if using greek yogurt instead of heavy whipping cream works and would make it healthier?
I made this for my guest several years ago and ever since I have to make it for them at least once a year. Its a fast and easy recipe that everyone loves. This is my go to recipe to impress.
Awesome!