2 1/2 tablespoons of Cornstarch with 1 1/2 tablespoon water
3/4 cup heavy cream
1 1/2 teaspoon red pepper flakes
2 pints of steamed rice
4 pints of shrimp
4 garlic cloves
1 cup panko bread crumbs
Add olive oil and garlic into a saucepan. Stir garlic until slightly brown. Combine shrimp, salt and pepper (to taste) and mix in with garlic. Shrimp should only be somewhat cooked then set aside.
Preheat oven to 350 degrees F.
In a saucepan, add the chicken stock and cornstarch slurry and bring to a simmer for 3 minutes. Then add the cream and red pepper flakes. Line a terra cotta or glass / pyrex dish with foil then add the rice and garlic shrimp. Pour the cream mixture over the rice and shrimp. Top with panko bread and place in oven for 45 minutes. Let it cool for 15 minutes before serving.