Shrimp In Garlic Cream Sauce Over Rice - cooking recipe

Ingredients

Rice:
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
Shrimp:
1/2 cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
1/2 cup fresh lemon juice
1/2 cup sherry
1 tablespoon hot sauce (such as Tabasco(R))
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Preparation

Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.