|Onion||1 Small, sliced|
|Olive oil||1 Tablespoon|
|Long grain and wild rice mix||6 Ounce (1 package)|
|Canned tomato wedges||1 Pound (1 can)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Garlic||2 Clove (10 gm), finely diced|
|Large shrimp||2 Pound, cleaned and deveined (fresh or frozen)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
In a large saucepan, saute" onion in olive oil until tender, but not brown.
Add contents of rice and seasoning packets.
Drain tomato wedges; reserve liquid.
Add water to tomato liquid to make 2-1/4 cups; add with wedges to rice mixture.
Bring to a boil and cover.
Simmer until rice is tender and liquid has been absorbed, about 25 minutes.
In a medium skillet or wok, saute" garlic in butter or margarine until tender, but not brown.
Cook over high heat, stirring frequently, until shrimp are opaque.
Add wine and continue cooking 5 minutes.
Sprinkle with parsley.