Full of sweet garlic-buttery shrimp, this low sodium dish is a family favorite, and I couldn’t think of a better recipe for such a special day. HAPPY BIRTHDAY, GEORGIA!
SODIUM CONTENT: 258.2 mg per serving
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)
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. Serve immediately.