Shrimp Over Rice - cooking recipe

Ingredients

6 chopped shallots (tops and bottoms)
1/2 lb. butter
8 garlic sections
2 shakes Louisiana hot sauce
4 sprigs chopped parsley
juice of 2 1/2 lemons
1 1/2 lb. shrimp
3 Tbsp. butter
1 1/2 c. minced shallots
2 c. chicken broth
1 1/2 c. uncooked rice

Preparation

Cream together the first six ingredients and refrigerate overnight or at least 8 hours.
Cook the rice in the chicken broth with 3 tablespoons of butter and 1 1/2 cup minced onion.