SAUCE FOR SHRIMP AND RICE RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 400°. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, until shrimp turn pink, 15-18 minutes. Serve with noodles or rice.