| Total sodium per serving: 258.2 mg |
Ingredients
- 4 c. cooked shrimp (about 1 1/2 lbs) peeled, deveined, tails removed
- 1/2 c. minced shallot (about 1 shallot)
- 1/4 c. minced garlic (about 6 cloves)
- 1/2 c. (1 stick) unsalted butter
- 2 T. lemon juice
- 1/2 c. white wine
- 2 T. Westbrae Natural No-Salt-Added Stoneground Mustard (available at Whole Foods markets and online) or equivalent
- 1 t. freshly ground black pepper
- 1 T. dried parsley
- 6 c. cooked white rice (aromatic rice like Basmati or Jasmine preferred)
Directions
Preheat oven to 350 degrees.
Melt butter in a large saute pan over medium-high heat. Add shallot and garlic and cook, stirring, for three minutes.
Add remaining ingredients EXCEPT rice and cook, stirring another 3 minutes. Remove from heat.
Spread rice evenly across the bottom of a 9×13-inch casserole, then spoon shrimp and sauce evenly over top. Cover with lid or aluminum foil.
Place pan on middle rack in oven and bake for 20 minutes. immediately.
Author Unknown
