1 box (10 oz) frozen white & wild rice (with green beans)
1 teaspoon butter or margarine
1 teaspoon olive oil
2 cloves garlic, finely chopped
1/2 lb uncooked deveined peeled medium (31 to 35 count) shrimp
2 tablespoons dry white wine or chicken broth
1 tablespoon chopped fresh or 1 teaspoon parsley flakes
1 In 2-quart saucepan, make rice as directed on box.
2 In 8-inch skillet, heat butter, oil and garlic over medium-high heat until butter is melted. Add shrimp; cook and stir 3 to 4 minutes or until shrimp are pink. Stir in wine and parsley. Cook 1 minute.
3 To serve, spoon rice onto serving platter; top with shrimp and juices from skillet.
This scampi dish is high in iron, an important mineral that carries much-needed oxygen throughout your body. To make sure iron is easily absorbed, eat a vitamin C-containing food at the same time, like an orange, a tomato, some bell pepper or any berries.