Yield: 4 servings
* 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
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.