Shrimp Scampi Bake
"Easy and quick - makes for a great weeknight dinner. Accompany with a salad and you have an elegant meal."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup uncooked white rice
- 2 1⁄4 cups water
- 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 lb fresh shrimp, shelled and deveined, leaving tails intact
- 1 pinch black pepper
- 2 tablespoons seasoned dry bread crumbs
directions
- Heat oven to 375 degrees. Coat four 16-oz. baking dishes (or one 2-quart dish) with nonstick cooking spray.
- In medium saucepan, combine rice, water, and 1/4 t. 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.
- 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 t. salt and the pepper. Remove from heat.
- Divide rice mixture among prepared dishes. Top with shrimp mixture. Sprinkle each dish with 1/2 T. of the bread crumbs. Spritz bread crumbs with nonstick cooking spray. Bake at 375 degrees for 15 to 20 minutes or until shrimp are cooked through.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
