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.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 33.2mg||10 %|
|Sodium 1281.6mg||44 %|
|Potassium 536.9mg||14 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.6g|
|Protein 11.2g||16 %|
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Calories per serving: 220
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