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Shrimp Scampi over Rice

Active Time: 20 minutes
Total Time: 20 minutes
Serves: 4

2 bags boil-in-bag long grain rice
2 small lemons
3 tablespoons California Olive Ranch® extra virgin olive oil
1 large shallot, finely chopped (about 1/3 cup)
4 garlic cloves, crushed with press
1-1/4 pounds raw 16-20 count peeled and deveined shrimp, tails removed, thawed if necessary
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
2 tablespoons Schnucks unsalted butter
1/4 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh Italian flat-leaf parsley leaves

1. Prepare rice as label directs. From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice.

2. In 12-inch skillet, heat oil over medium-high heat. Add shallot and garlic; cook 1 to 2 minutes or until soft, stirring frequently. Add shrimp; cook 1 to 2 minutes, turning to cook evenly or just until pink and opaque. Sprinkle in salt, pepper and lemon peel. Add wine and lemon juice; cook 1 minute or until internal temperature of shrimp reaches 145°F and sauce thickens. Add butter; stir until melted. Sprinkle basil and parsley over shrimp; serve over rice.

Each serving: about 467 calories, 16 g total fat (5 g saturated), 158 mg cholesterol, 1086 mg sodium, 51 g carbohydrate, 1 g fiber, 1 g sugars, 20 g protein