Scampi Italienne
Ingredients
- 1/4 cup Crisco® Pure Vegetable Oil
- 1/2 tsp. grated lemon peel
- 1 tbsp. lemon juice
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1 clove garlic
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 drops hot pepper sauce
- 1/2 lb. raw shrimp
- 3/4 cup uncooked rice
- 1 1/2 cups water
- 2 tomatoes
- 1 tbsp. Crisco® Pure Vegetable Oil
- 1/4 cup chopped fresh parsley
- 2 green onions
Directions
- Step 1
BLEND together 1/4 cup oil, lemon peel, lemon juice, basil, oregano, garlic, salt, pepper and hot pepper sauce in medium bowl. Reserve 1 tablespoon for rice. Add shrimp. Turn to coat. Refrigerate 30 minutes, turning after 15 minutes.
- Step 2
HEAT reserved 1 tablespoon marinade in medium saucepan over medium-high heat. Add rice. Stir 1 minute. Pour water over rice. Stir. Bring to a boil. Reduce heat to low. Cover. Simmer 15 to 20 minutes or until tender. Remove from heat. Fluff with fork. Stir in tomatoes and cover.
- Step 3
HEAT 1 tablespoon oil in large skillet over high heat. Drain shrimp. Add to skillet. Stir-fry 1 minute or until shrimp turn pink.
- Step 4
SPOON rice mixture onto serving platter. Pour shrimp mixture over rice. Sprinkle with parsley and green onions. Season with additional salt and pepper, if desired.
Serving size
(1/4 of recipe)
- Calories 310
- Calories from Fat130g
- Total Fat 15g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 85mg
- Sodium 250mg
- Potassium 0mg
- Total Carbohydrates 32g
- Dietary Fiber 2g
- Sugars 2g
- Protein 12g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet