She has really become popular in the past few years as well; she's an Emmy winning star of the Food Network for 3 separate shows, she's a Today Show correspondent (which is where I see the most of her), and she is now the author of 5 fabulous cookbooks, 3 of which I own. Finally, she has an adorable daughter named Jade. Seriously this little girl is THE cutest thing I've ever seen - there are lots of sweet pictures of her and Giada in her newest cookbook called Giada at Home.
Today I wanted to share with you a recipe that I have now made twice from Giada at Home and I LOVE it! The first time I made it, it was for Griffin's 2nd birthday party (not for the kids, for the adults) a couple of months back. Then, I made it again last night for just the 3 of us (well, Griffin didn't really eat it, but we wolfed it down) last night and it was then I knew I wanted to share it!
The recipe is called Nonna Luna's Rice. Sounds kind of boring, but it's just the opposite. What I like about it is you think it's a basic shrimp and rice dish - but it's not because you add a little tabasco or frank's red hot sauce, some heavy cream (don't freak!) and it's totally unique. Best part is, it only took me 30 minutes from start to finish - about the amount of time it takes Griffin to watch one 30 minute episode of Mickey Mouse Clubhouse (to keep him from being underfoot in the kitchen!). Perfect!
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
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.
Here are Giada's 3 cookbooks that I own - I'm sure you'll find many recipes in each that you will love as much as I do!