Baked Shrimp Scampi
PREP: 10 MINUTES • BAKE: 12 MINUTES • SERVES: 4
1 pound raw 31-40 count peeled and deveined
shrimp, thawed if necessary
2 tablespoons olive oil
1 tablespoon dry white wine (or 1 ½ teaspoons
each fresh lemon juice and water)
2 garlic cloves, minced
2 packages ( 8. 8 ounces each) ready-to-serve
red quinoa & brown rice
• Preheat oven to 425°. Spray 2-quart baking
dish with cooking spray. In medium bowl,
toss shrimp, 1 tablespoon oil and wine; let
stand 10 minutes.
• In medium bowl, stir garlic, tomato,
shallot, lemon juice, seasoning, lemon zest,
remaining 1 tablespoon oil, 1⁄ 8 teaspoon salt
and 1⁄ 4 teaspoon pepper.
• Transfer shrimp to prepared dish; top with
tomato mixture. Bake 12 minutes or until
shrimp turn opaque throughout and internal
temperature reaches 145°.
Cook rice as label directs; serve shrimp
scampi over quinoa and brown rice.
Ice cube trays work really well
for this – once product is fully
frozen you can transfer the
individual cubes to a Ziploc or
other freezer container.
When you can, cook items
directly from frozen –
• Bay Leaves
• Whole Coffee Beans
• Whole Grain Flour
37G CARBOH YDRA TES, 7G FIBER, 1G
SUGARS, 0G ADDED SUGARS, 31G PROTEIN