|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.
Serving size: Complete recipe
Calories 2305 Calories from Fat 640
% Daily Value*
Total Fat 72 g111.2%
Saturated Fat 28.4 g142.2%
Trans Fat 0 g
Cholesterol 1475.6 mg491.9%
Sodium 2454.1 mg102.3%
Total Carbohydrates 187 g62.2%
Dietary Fiber 11.9 g47.6%
Sugars 9.6 g
Protein 212 g424.4%
Vitamin A 169.2% Vitamin C 186.7%
Calcium 73% Iron 168.3%
*Based on a 2000 Calorie diet