Ingredients
4
4 servings
- •1 tablespoon olive oil
- •0.5 cup diced onion
- •0.5 cup diced celery
- •1 clove garlic, minced
- •1 cup uncooked jasmine rice
- •1 cup chicken stock
- •0.5 cup butter
- •1 clove garlic, minced
- •2 pounds small raw shrimp, peeled and deveined
- •0.5 cup fresh lemon juice
- •0.5 cup sherry
- •1 tablespoon hot sauce (such as Tabasco®)
- •1 cup heavy cream
- •salt and ground black pepper to taste
- •1 pinch paprika
Instructions
- Prepare rice: Heat olive oil in a pan over medium heat. Sauté 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.
- Prepare shrimp: 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 shrimp and cream sauce over the rice. Sprinkle with paprika and serve.
Nutritional Facts
Per 4 servings
- Calories: 837
- Carbohydrate: 51g
- Fat: 51g
- Fiber: 1g
- Protein: 43g
- Sugar: 2g
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