Baked Shrimp Scampi with Rice

Our Thanksgiving main course was this baked shrimp casserole with white rice.

Ingredients
• 3 tbsp. olive oil
• 1 large onion, chopped
• 2 cups rice
• 4 tbsp. unsalted butter
• 3½ to 4 cups vegetable broth
• ¾ tsp. salt
• ¾ tsp. pepper
• 1¼ pounds large shrimp, shelled
• 4 garlic cloves, minced
• ½ cup dry white wine
• 2 tbsp. fresh lemon juice
• 3 tbsp. chopped parsley
• 3 tbsp. fine unseasoned dry bread crumbs
• 1 cup grated Parmesan cheese
• Cooking spray

Preparation
• In a large saucepan, warm 1 tablespoon of the oil over medium-high heat. Add the onion and sauté until golden, about 5 minutes.
• Stir in the rice, 2 tablespoons of the butter, 3½ cups of the broth, and ½ teaspoon each of the salt and pepper.
• Reduce the heat to low, cover, and cook, stirring occasionally, for 10 minutes.
• Uncover the rice and allow any excess broth to boil off, and add some water if the rice seems dry.
• Cover and cook until the rice is tender and all the liquid is absorbed, 5 to 10 minutes.
• Remove the pan from the heat and keep covered.
• In a large nonstick skilled, warm the remaining 2 tablespoons of oil over medium-high heat. Add the garlic and sauté, stirring, until golden, about 3 minutes.
• Add the remaining 2 tablespoons butter, the wine, lemon juice, and remaining ¼ teaspoon each salt and pepper. Cook until the shrimp are just opaque, about 5 minutes.
• Sprinkle the shrimp with the parsley and bread crumbs, and cook for 1 minute.
• Pour mixture into a casserole dish and top with Parmesan and bread crumbs. Spray top lightly with cooking spray to prevent burning.
• Cook at 450º until lightly browned on top, for about 6 to 8 minutes. Serve hot.

Makes 4 to 6 servings.