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1 stick butter
2 cups rice
3 1/2 cups chicken stock
2 tsp salt
1 clove garlic
1/2 cup lemon juice (2 lemons)
1 pounds shrimp
1 tbsp hot sauce
1 cup whipping cream
Pepper
1) Heat 1/2 of the butter in a saucepan over medium-low. Add rice and cook 5-7 minutes, until golden.
2) add chicken stock and salt. Bring to a boil, then cover and reduce heat. Cook for 45-50 min.
3) Melt the other 1/2 of the butter in a large skillet. Add garlic and cook for 1-2 min. Add the shrimp, lemon juice, and hot sauce and cook for 2-3 min, until shrimp are cooked through.
4) Stir in the cream and cook until warm. Add salt and pepper as needed.
5) Pour shrimp over rice and serve.
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