Best 3 Nonna Lunas Rice Recipes

NONNA LUNA'S RICE

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.

GIADA'S - NONNA LUNA'S RICE AND SHRIMP DISH RECIPE - (3/5)

Steps:

• Place the garlic clove in the pot. Add 1/2 stick butter and melt over low heat. Stir garlic clove with wooden spoon, to infuse butter with garlic. Add salt. When butter is all melted, scoop garlic out and place it in the other pan (for shrimp). Place the 2 cups rice into the butter and mix well. Turn heat up to medium high. Stir rice to point of browning, do not let it pop. Add chicken stock to pot, place on medium heat and cover. DO NOT REMOVE LID UNTIL COOKED - Use a See-Through lid. Melt the other 1/2 stick butter with the garlic clove, the same way as before. When melted, remove garlic, and add shrimp. When close to fully pink, squeeze juice of 2 lemons into pot. Add tbsp of hot sauce. Add 3-4 pinches of salt. Let shrimp fully cook with lemon and hot sauce, 3-5 minutes. Add 8 oz cream or a little more to ensure mix with juice. Serve the shrimp over the rice.

SHRIMP IN COURT BOUILLON BY JACQUES PEPIN RECIPE - (3.6/5)

Steps:

• 1. Rinse the shrimp before cooking. 2. Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil. 3. Add the shrimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cover the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm. 4. To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large serving bowl. Into the melted butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. 5. For shrimp cocktail, peel and devein shrimp add shells to broth. Cool and serve with cocktail sauce.