Broiled Shrimp Scampi / Rice Pilaf with Tomatoes

shrimp_ricepilaf

This recipe is awesome and unbelievably easy! Broiled Shrimp Scampi is also good served over pasta.

This is a great way to cook shrimp with less oil. A broiler heats from the top, so you need very little oil to prevent food from sticking to the cooking surface. Broiled shrimp scampi takes about 10 to 15 minutes to do (mostly prep time).

As for the rice pilaf, you definitely want to stick with long-grain type. Long grain rice is long and slender. When cooked, the grains remain separate and fluffy. Long grain rice is great when used as a side dish or a main dish. Feel free to use the flavored canned diced tomatoes in this particular rice pilaf. The rice pilaf is about half hour to 40 minutes (prep time included).

Both recipes serves 4.

 BROILED SHRIMP SCAMPI

Ingredients:

  • 1 1/2 lb. large shrimp, peeled and deveined, tails left on, patted dry
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • lemon wedges, if desired, for serving

Directions:

  1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large broilerproof rimmed baking sheet.
  2. Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.
  3. Broil until opaque throughout (approx 3 to 4 minutes). Sprinkle with lemon juice and parsley; toss to combine. Serve immediately. Garnish with lemon wedges if desired.

RICE PILAF WITH TOMATOES

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup long-grain white rice
  • 1 can (14.5) diced tomatoes in juice
  • 1/4 teaspoon dried thyme
  • coarse salt and pepper

Directions:

  1. Heat oil in a small saucepan over medium heat. Add onion and rice. Cook, stirring frequently, until rice is golden (approx. 5 to 8 minutes).
  2. Stir in tomatoes and their juice, thyme, and 1 cup water; season generously with salt and pepper.
  3. Bring to a boil, reduce heat to medium-low and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

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