Italian-Spiced Shrimp Casserole
Both quick and flavorful, this healthful shrimp dish on rice gets its flavor from a variety of Italian herbs and spices.
Ingredients
6 Main-Dish Servings
- 1 cup long-grain white rice
- 1¾ cups hot water
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 tablespoon fresh oregano leaves minced
- ½ teaspoon crushed red pepper or to taste
- 2 garlic cloves crushed with garlic press
- 1 cup dry white wine
- 1 can 14½ ounces no-salt-added diced tomatoes, drained well
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound 16- to 20-count shrimp shelled and deveined, tail part of shell left on if you like
- 8 leaves basil very thinly sliced, for garnish
Instructions
- Preheat oven to 400°F.
- 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 over medium heat.
- Add onion, oregano, and crushed 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, salt, and 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.
Nutrition values
Calories: 245 kcal