Nonna Lunas Rice Food

NONNA LUNA'S RICE

Nonna Luna's Rice image

This is a classic recipe in my family, originating from my Nonna Luna. Once you try the creamy, lemony shrimp on top of the perfectly fluffy and buttery rice, it's going to be a classic in your family too!

Provided by Giada De Laurentiis

Categories Main Course

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 stick (4 ounces unsalted butter, divided, at room temperature)
2 cups parboiled long-grain rice (such as Uncle Ben's)
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic (minced)
2 pounds small shrimp (peeled and deveined)
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce (such as Tobasco)
1 cup whipping cream
Freshly ground black pepper

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.

Nutrition Facts : ServingSize 4, Calories 854

NONNA LUNA'S RICE

Nonna Luna's Rice image

From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.

Provided by loveleesmile

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups low sodium chicken broth or 3 1/2 cups broth
2 teaspoons kosher salt
1 garlic clove, minced
2 lbs small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce
1 cup half-and-half
fresh ground black pepper

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.

NONNA LUNA'S RICE

Nonna Luna's Rice image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
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

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.

More about "nonna lunas rice food"

NONNA LUNA’S BITTER RICE | GIADZY

Nonna Luna’s Secret: Entice with Rice. Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon …
From giadzy.com
Author Giada De Laurentiis
Total Time 50 mins
Category Side Dish
Calories 626 per serving

Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, until the shallots are soft and fragrant, about 4 minutes. Add the rice and saffron and stir to combine and to coat the rice in the flavorful oil. Toast the rice for 2 minutes, stirring often. Add the white wine to the pan and cook, stirring constantly, until almost all the liquid is absorbed. When the wine is absorbed, reduce the heat to medium-low and begin adding the broth 3/4 cup at a time, stirring often between additions (to release the starches) and waiting until the broth is almost entirely absorbed before incorporating the next addition.
This will take about 20 minutes total.When the last addition is almost absorbed but there's still a thick liquid surrounding the rice, stir in the Parmesan, cranberries, butter, radicchio, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the cheese and butter are melted and the radicchio is wilted. The mixture should still have movement and not be too stiff; add a bit more broth as needed to achieve the desired consistency. Serve with additional grated Parmesan if desired.

Nonna Lunas Rice Food

NONNA LUNA'S RICE

This is a classic recipe in my family, originating from my Nonna Luna. Once you try the creamy, lemony shrimp on top of the perfectly fluffy and buttery rice, it's going to be a classic in your family too!

NONNA LUNA'S RICE

From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.

NONNA LUNA'S RICE

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