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Shrimp Scampi Bake
- 1 cup uncooked white rice
- 1/2 teaspoon salt
- 1 9 ounce package frozen asparagus cuts, thawed
- 2 tablespoons unsalted butter
- 4 cloves garlic, chopped
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 pound fresh or frozen cleaned shrimp, thawed if frozen
- Pinch of black pepper
- 2 tablespoons seasoned dry bread crumbs
Directions
1. Heat oven to 375 degrees . Coat four 16-ounce baking dishes (or one 2-quart dish) with nonstick cooking spray.
2. In medium saucepan, combine rice, 2 1/4 cups water and 1/4 teaspoon of the salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Cook 20 minutes. Uncover and stir in asparagus pieces. Cover and set aside.
3. Melt butter in medium saucepan over medium heat. Add garlic and cook, stirring, 2 minutes. Meanwhile, whisk wine, lemon juice and cornstarch together in a measuring cup or bowl. Add to saucepan and cook 2 minutes, until thickened and bubbly. Stir in shrimp, remaining 1/4 teaspoon salt and the pepper. Remove from heat.
4. Divide rice mixture among prepared dishes. Top with shrimp mixture. Sprinkle each dish with 1/2 tablespoon of the bread crumbs. Spritz bread crumbs with nonstick spray. Bake at 375 degrees for 15 to 20 minutes or until shrimp are cooked through.
- Servings Per Recipe 4
- cal.(kcal)406
- Fat, total(g)8
- chol.(mg)187
- sat. fat(g)4
- carb.(g)48
- fiber(g)1
- pro.(g)29
- sodium(mg)528
- Percent Daily Values are based on a 2,000 calorie diet
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