Nonna Lunas Rice Food
NONNA LUNA'S RICE
This is a classic recipe in my family, originating from my Nonna Luna. Once you try the creamy, lemony shrimp on top of the perfectly fluffy and buttery rice, it's going to be a classic in your family too!
Provided by Giada De Laurentiis
Categories Main Course
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- 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 : ServingSize 4, Calories 854
NONNA LUNA'S RICE
From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.
Provided by loveleesmile
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
NONNA LUNA'S RICE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
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