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Ingredients
- 1 Box Rice a Roni Long Grain & Wild Rice
- 1 pkg (9 ozs) frozen asparagus cuts, thawed or 1 8 oz mushrooms
- 2 T unsalted butter
- 4 cloves garlic chopped
- 3/4 C dry white wine
- 1 T fresh lemon juice
- 1 tsp cornstarch
- 1 lb fresh or frozen cleaned shrimp, thawed if frozen
- Pinch of black pepper
- 3/4 C seasoned dry bread crumbs
Details
Preparation time 20mins
Cooking time 24mins
Preparation
Step 1
Heat oven to 375 degrees Coat 2 qt dish with nonstick cooking spray
In medium saucepan cook rice as directed. Uncover and stir in asparagus pieces or mushrooms. 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, 1/4 tsp salt and the pepper
Remove from heat.
Put rice mixture in baking dish and top with shrimp mixture. Sprinkle with bread crumbs
Spritz bread crumbs nonstick spray
Bake at 375 degrees for 15 to 20 minutes or until shrimp are cooked through
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