Italian Spiced Shrimp

Ingredients: 

• 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

Directions:

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)

Calories	245
Total Fat	4g
Saturated Fat	1g
Cholesterol	93mg
Sodium	300mg
Total Carbohydrate	35g Publish Post
Dietary Fiber	2g
Sugars	--
Protein	16g

 Recipe from Good Housekeeping Magazine, January 2011