Nonna Lunas Rice Recipes

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.

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.

Steps:

• Place the garlic clove in the pot. Add 1/2 stick butter and melt over low heat. Stir garlic clove with wooden spoon, to infuse butter with garlic. Add salt. When butter is all melted, scoop garlic out and place it in the other pan (for shrimp). Place the 2 cups rice into the butter and mix well. Turn heat up to medium high. Stir rice to point of browning, do not let it pop. Add chicken stock to pot, place on medium heat and cover. DO NOT REMOVE LID UNTIL COOKED - Use a See-Through lid. Melt the other 1/2 stick butter with the garlic clove, the same way as before. When melted, remove garlic, and add shrimp. When close to fully pink, squeeze juice of 2 lemons into pot. Add tbsp of hot sauce. Add 3-4 pinches of salt. Let shrimp fully cook with lemon and hot sauce, 3-5 minutes. Add 8 oz cream or a little more to ensure mix with juice. Serve the shrimp over the rice.