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.