Nonna Luna’s Rice

This dish caught my eye last year when I saw Giada De Laurentiis and her Aunt Raffy make it. I have made it many a times since then and cannot recommend it enough. This dish satisfies the requirement of a quick-make dinner and gourmet flavors. Despite the simple ingredient list, the flavors are multidimensional. This is one of my favorite go to dinners that I usually serve with a side of asparagus or haricot vert. Make this soon, you will not regret adding this to your bucket list! In fact, you may never want to cross it off of your list!

Recipe By: Giada De Laurentiis

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

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.

I served the extra sauce on the side so that T and I would have control over how saucy our shrimp would be.

Healthy Substitute: The recipe calls for heavy whipping cream, but I have made it with fat free half and half.  After making it both ways, I cannot tell a difference in the taste. However, when I make it with the fat free half and half I have experienced difficulties making a smooth sauce. The half-and-half does not perfectly incorporate with the hot sauce.

Hot Sauce substitute: I have made this with regular tabasco sauce and sriracha. Both ways are delicious.

 

In finding fabulous non-pasta Italian recipes,

Laura

 

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