Nona Luna's Rice with Shrimp

By Giada DeLaurentis

1 stick unsalted butter, divided
1 clove garlic, whole, peeled
2 cups of par-boiled long grain rice like Uncle Ben’s
3 ½ cups chicken broth
2 tsp kosher salt
2 lbs small raw shrimp, peeled and deveined
½ cup lemon juice (about 2 lemons
1 Tbs Tabasco sauce
1 cup heavy cream
Freshly ground black pepper

In a medium nonstick saucepan, heat 1/2 of the butter over low heat with the clove of garlic. When butter is melted, remove and reserve the garlic.

Raise temperature to medium-low; 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 over high heat. 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 low heat with the reserved garlic, stirring frequently, for 1 to 2 minutes until aromatic. Increase heat to medium and add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Remove the clove of garlic and discard. 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.

Coconut-Molasses Cake

Recipe by Ming Tsai

8 Tbs unsalted butter
1/2 cup packed dark brown sugar
1/4 cup molasses
2 extra large eggs
2 cups all-purpose flour
1 tsp cinnamon
1 tsp kosher salt
1 1/2 tsp baking soda
2 Tbs lime juice
1 tsp vanilla extract
1 cup coconut milk
Butter for greasing pan
Flour for dusting pan

Topping:
1 cup sweetened, shredded coconut
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup cream
2 Tbs sugar

Preheat oven to 325°F convection or 350°F standard and prepare an 8-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.

In a stand mixer fitted with a paddle, cream together butter, sugar and molasses. Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.

In a large bowl, sift together flour, cinnamon, salt and baking soda. In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut milk.

Alternate adding flour mixture and coconut milk mixture to the creamed butter gradually, allowing each to be fully incorporated before adding next and scraping continually.

Pour cake batter into prepared cake pan.

In a bowl, combine coconut, cinnamon, nutmeg, half and half and sugar. Stir to combine, and spoon evenly over cake batter.

Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes convection, 60 minutes standard. Let cool on a rack and serve in slices.