- 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
- Preheat oven to 400 degrees F. While oven heats, finely chop onion and oregano.
- In 3-quart shallow baking dish, combine rice and water. Cover tightly with foil and bake 20 minutes.
- 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.
- 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.