Cream = comfort food

The TV is constantly on at my house. Just think of it as background noise. Don't think less of me, it's usually on the Food Network. Lately, everything that Giada De Laurentiis makes causes this strange sensation.... also known as drool face -> :-)~

Can't help it. She went to Le Cordon Bleu in Paris. I admire that she's a real chef unlike some other people parading around that network.... Anywho, this is one of her recipes from her grandmother.

Nonna Luna's Rice
Ingredients:
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, smashed
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

Cooking:
1. In a medium nonstick saucepan, heat 1/2 of the butter and smashed garlic clove over medium-low heat. Remove garlic to another pan to cook with shrimp.

2. 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.

3. 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.

4. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Tine's Notes: I used brown rice for this and the chicken broth really adds the flavor you are looking for. This slightly tart, but creamy sauce is definitely a comfort food. Enjoy!