1 box (10 oz) frozen white & wild rice (with green beans)
1 teaspoon butter or margarine
1 teaspoon olive oil
2 cloves garlic, finely chopped
1/2 lb uncooked deveined peeled medium (31 to 35 count) shrimp
2 tablespoons dry white wine or chicken broth
1 tablespoon chopped fresh or 1 teaspoon parsley flakes
Instructions
In 2-quart saucepan, make rice as directed on box.
In 8-inch skillet, heat butter, oil and garlic over medium-high heat until butter is melted. Add shrimp; cook and stir 3 to 4 minutes or until shrimp are pink. Stir in wine and parsley. Cook 1 minute.
To serve, spoon rice onto serving platter; top with shrimp and juices from skillet.
Originally Submitted
9/10/2010
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