Recipe Taken From:
Good Housekeeping Magazine
1 small (4- to 6-ounce) onion
1 tablespoon(s) fresh oregano leaves
1 cup(s) long-grain white rice
1 3/4 cup(s) hot water
1 tablespoon(s) olive oil
1/2 teaspoon(s) crushed red pepper, to taste
2 clove(s) garlic, crushed with press
1 cup(s) dry white wine
1 can(s) no-salt-added diced tomatoes, drained well
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
1 pound(s) 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 saucepot, 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.
Notes & Tips:
I really enjoyed this recipe. It was very easy to make and I liked how tender the rice was when baked. I didn't have fresh oregano or basil, so I used dried oregano and Mrs. Dash Italian Blend as subs.
Calories 245, Total Fat 4g, Sodium 300mg, Total Carbohydrate 35g, Dietary Fiber 2g, Protein 16g