1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. 2. .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes. 3. Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm. 4. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. 5. Increase heat to medium high; stir in 1 cup water/broth mixture. 6. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. 7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. 8. Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately. 9. Yields 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
