Easy Flavorful dish.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (805g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 987 | ||
Calories from Fat: 332 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 500.4mg | 154 % | |
Sodium 1823.3mg | 63 % | |
Potassium 1080.3mg | 28 % | |
Total Carbohydrate 92.5g | 27 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 90.3g | ||
Protein 66.3g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 987
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