Italian Spiced Shrimp

By Jill-3

Easy and def. spicy

Ingredients

• 1 small onion (4 to 6 ounces)
• 1 Tablespoon fresh oregano leaves
• 1 cup long grain white rice
• 1 3/4 cups hot water
• 1 Tablespoon olive oil
• 1/4 to 1/2 teaspoon crushed red pepper, to taste
• 2 cloves garlic, crushed with press
• 1 cup dry white wine
• 1 can (28 ounces) no-salt added diced tomatoes, drained well
• salt & pepper
• 1 pound shrimp (16 to 20 count), shelled and deveined, with tail part of shell left on if you like
• 8 leaves basil, very thinly sliced for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400. While oven heats, finely chop onion and oregano.
2. In 3 quart shallow baking dish, combine rice and water. Cover tightly with foil and bake 20 minutes.
3. Meanwhile in 5 to 6 quart saucepot, heat oil on medium. Add onion, oregano, and 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, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat.
4. 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.