Shrimp in Garlic Cream Sauce over Rice recipe

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Ingredients

1 tablespoon olive oil
½ cup diced onion
½ cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
½ cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
½ cup fresh lemon juice
½ cup sherry
1 tablespoon hot sauce (such as Tabasco®)
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Nutrition Info

837.1 calories
carbohydrate: 50.6 g
cholesterol: 488.3 mg
fat: 50.6 g
fiber: 1.4 g
protein: 42.5 g
saturatedFat: 29.3 g
servingSize: -
sodium: 1078.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pan over medium heat. Saute 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.

  2. 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.

  3. Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Recipe Yield

4 servings

Recipe Note

This shrimp in garlic cream sauce is one of my favorite recipes.

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