• Cooking Time: 30 minutes
  • Servings: 6-8
  • Preparation Time: 15 minutes


  • 1 stick of unsalted butter
  • 2 cups brown rice
  • 3 1/2 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 clove garlic minced
  • 2 lbs. small shrimp, cleaned
  • 1 cup fresh or frozen peas
  • juice of 1 lemon
  • 4 Tbls hot sauce
  • 1 cup heavy cream
  • pepper


  • Melt half of the butter in a large sauce pan.
  • Add rice and cook, stirring, until toasted, about 3 minutes.
  • Add chicken stock and salt and bring to a boil.
  • Reduce heat to simmer and cook for 30 minutes or until all stock is absorbed.
  • In a large saute pan, melt remaining butter over medium high heat.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add shrimp and season with salt and pepper.
  • Add lemon juice and hot sauce and cook until shrimp is just turning pink.
  • Stir in cream and heat through.
  • Serve over rice.


Categories: Misc. One Dish  Rice  Shellfish 

Author Credit: Giada DeLaurentiis

Website Credit:

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