Alton Brown's Garlic Shrimp Casserole
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|2 c||chicken stock|
|2 Tbsp||cornstarch with 1 tablespoon water|
|1/2 c||heavy cream|
|1/2 tsp||red pepper flakes|
|2 pt||garlic shrimp|
|3/4 c||toasted panko bread crumbs (japanese bread crumbs)|
Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.