MY SIMPLE YET MOUTHWATERING SHRIMP SCAMPI with BASMATIC MEDLEY

​NO, you do not have to go to a restaurant to eat this delightful dish. Is so simple that it can be cooked at home in 30 minutes, right after arrival from work. Yes, pour a nice glass of fine wine, (just one), get to work after a sip and boom; before you know it you are done. Trust me, you won’t regret it.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $16.25 or $8.13 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
6 Jumbo Shrimp ($8.70)
1 ½ tsp. Angie’s dried seasoning or the one of your choice with Paprika (.30)
1/3 c. Angie’s Basting Oil ($1.35)
½ c. white wine ($1.00)
1 large red jalapeño (.30)
1 shallot (.25)
5 Garlic cloves, chopped .35)
1 Lemon (.45)
1 large green onion (.10)
Basil to garnish (.20)
1 Sazón envelope (.20)
1 c. Basmati Rice Medley (.55)
2 c. Chicken stock ($1.25)
1 Avocado ($1.25)
 
 
Directions
 

1. Clean the shrimp well and season with 1 tbsp. of olive oil, 1 tsp. Angie’s dried seasoning (or the seasoning of your choice), Refrigerate.
2. Prepare the Basmati Rice Medley by bringing 2 c. chicken broth to a boil with 1 tsp. of my basting oil, ½ tsp. Angie’s dried seasoning and 1 Sazón envelope. Then add the rice, stir, cover and reduce the heat to low. It will cook in 20 minutes.
3. Chop the shallot and garlic, scallion, jalapeno and squeeze the lemon.
4. Sauté the shrimp in its marinate until pink but not totally cooked. Set aside.
5. Sauté the shallot and garlic in what’s left of the 1/3 c. of basting oil until golden.
6. Add the shrimp, white wine, lemon juice and red jalapeno slices. Turn stove off and set aside.
7. By now your rice is done and ready to serve. Garnish with scallions and basil.