Italian Shrimp and Rice

1 stick butter


1/2 tsp minced garlic

3/5 c. chicken stock

1 lb shrimp

lemon juice

hotsauce

heavy cream (or milk w/ a little flour for thickening)



First melt 1/2 stick butter along with 1/4 tsp of garlic. Once butter is melted (the garlic will infuse it) add 2 c. of rice. coat the rice really well and allow it to kinda "brown" it wont get brown but you will hear a popping sound. Add 3.5 cups of stock bring back up to a boil, stir then bring down to simmer and cover till done.



In another saucepan, melt the other 1/2 stick of butter along with 1/4 tsp of garlic once melted add shrimp, cook shrimp halfway then add lemon juice (roughly 4tsp) and about 1tbsp of hotsauce. Finish cooking shrimp then add about 1.5c heavy cream or (1.5 c whole milk with 1.5 tbsp flour whisked then added) and allow to thicken. NEVER BRING THIS UP TO A BOIL!!!



SERVE it like a "rice and gravy"



JOSH LOVED IT!!! SO MR. PICKY GIVES THIS HIS SEAL OF APPROVAL!!!! When you dont have leftovers, you know it's good!!!