Ingredients
1
lb uncooked shrimp, peeled (with tail shells left on), deveined
Salt and pepper to taste
2
tablespoons olive oil
2
tablespoons butter
6
cloves garlic, chopped
1/2
cup white wine
1
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1
jalapeño chile, seeded, chopped, or 1 teaspoon crushed red pepper flakes
Juice of 1 lemon (3 tablespoons)
2
tablespoons chopped fresh parsley
1
tablespoon chopped fresh basil
1/4
cup Progresso™ Italian style panko crispy bread crumbs
Cooked rice or pasta
Preparation
Place shrimp in large bowl; season well with salt and pepper. Set aside.
In 12-inch skillet, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add wine; cook 1 to 2 minutes. Stir in tomatoes and chile. Season with salt and pepper. Reduce heat; simmer 2 to 3 minutes.
Add shrimp to skillet; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink. Gently stir in lemon juice, parsley and basil. Sprinkle with bread crumbs. Serve immediately over rice.
