Friday, February 25, 2011

Italian Spiced Shrimp

  • 1 small onion
  • 1 tablespoon fresh oregano leaves (I used dried oregano)
  • 1 cup long-grain white rice (I used brown rice)
  • 1 3/4 cups hot water
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper, to taste
  • 2 cloves garlic, crushed with press
  • 1 cup dry white wine
  • 1 can no-salt-added diced tomatoes, drained well
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 16- to 20-count shrimp, shelled and deveined, with tail part of shell left on if you like
  • 8  leaves basil, very thinly sliced, for garnish
  1. Preheat oven to 400 degrees F. While oven heats, finely chop onion and oregano.
  2. In 3-quart shallow baking dish, combine rice and water. Cover tightly with foil and bake 20 minutes.
  3. Meanwhile, in 5- to 6-quart sauce pot, heat oil on medium. Add onion, oregano, and red pepper; cook 3 minutes, stirring occasionally. Add garlic and cook 30 seconds or until golden, stirring. Add wine and heat to boiling; reduce heat to medium-low and simmer 6 minutes or until wine is reduced by half, stirring occa­sionally. Stir in tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat.
  4. Arrange shrimp on top of rice in baking dish, in single layer. Pour tomato mixture evenly over shrimp; cover tightly with foil and bake 15 minutes or until shrimp turn opaque. Garnish with basil.
Nutritional Information: Yields 6 servings
6 weight watcher points+ value per serving
(per serving)
Total Fat4g
Saturated Fat1g
Total Carbohydrate35g
Publish Post
Dietary Fiber2g

 Recipe from Good Housekeeping Magazine, January 2011

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