i need your hellllp

me and mr. fj are hosting a grand christmas feast (no roast beast though).

anyone have any awesome xmas recipes (please don't suggest croque en bouche! yikers). all I can think about is ham...if you've got any ideas for me, please post and comment.

here's a recipe for you; I'm not sure if I posted it already? I make it all the time, I know I shared it with colleen once. it's so so so so so soooooooooooooooo YUUUUUUMMY and nice and fattening and warm, perfect for monday when it's supposed to be balls-ass-cold and snowy. cut the recipe in half unless you're feeding like 8 people... this makes a ton (and don't save any for leftovers...it's not good leftover).

• 1 stick (4 ounces) unsalted butter, divided, at room temperature
• 2 cups parboiled long-grain rice, such as Uncle Ben's
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup whipping cream
• Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmercovered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes untilaromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/nonna-lunas-rice-recipe/index.html