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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Scampi over Rice Recipe

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This recipe for Shrimp Scampi over Rice is from The Freshman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags boil-in-bag long grain rice
2 small lemons
3 tbsp. extra virgin olive oil
1/3 cup shallot, finely chopped
4 garlic cloves, crushed with press
1 1/4 lb. raw peeled and deveined shrimp, tails removed, thawed if necessary
3/4 tsp. salt
1/2 tsp ground black pepper
1/2 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
2 tbsp. unsalted butter
1/4 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh Italian flat-leaf parsley leaves
Directions:
Directions:
Prepare rice as label directs. From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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