- Rice:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 clove garlic, minced
- 1 cup uncooked jasmine rice
- 1 cup chicken stock
- Shrimp:
- 1/2 cup butter
- 1 clove garlic, minced
- 2 pounds small raw shrimp, peeled and deveined
- 1/2 cup fresh lemon juice
- 1/2 cup sherry
- 1 tablespoon hot sauce (such as Tabasco®)
- 1 cup heavy cream
- salt and ground black pepper to taste
- 1 pinch paprika
- Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
- Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.
06/24/2019
recipepes.com
shrimp in garlic cream sauce over rice, recipe
PT15M
PT1H
5
455 calories
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