I think we have finally made that official transition back into the school routine. It took us a few weeks to give up our summer ways and really embrace the earlier mornings and the busier days, but the past two weeks have rolled along so smoothly that I think it’s safe to say, we’ve got a handle on things here. I’m even all caught up on laundry, which happens so rarely that the kids asked me last night where I put all of the dirty clothes. Ahem. I guess it’s been a while since all of the laundry baskets were empty.
I’m also remembering why it is I’m always talking about “quick and easy” family dinners. Perhaps because they are about the only thing I cook these days, especially now that school is back in session and the days are packed with things to do. This Easy Shrimp Scampi Bake is one we recently added to the easy-peasy dinner list.
This Easy Shrimp Scampi Bake is all of the delicious things you love about Shrimp Scampi, but with added grains (rice and quinoa) and vegetables (french green beans). Shrimp Scampi has always been a quick meal, but changing out the pasta for whole grains makes it one that I feel even better about feeding the family on a weeknight.
- 1/2 cup long grain brown rice
- 1/2 cup quinoa
- 2 1/4 cups water
- 2 cups french green beans, cut into bite size pieces (fresh or thawed if frozen)
- 1/2 teaspoon salt, divided
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine, or chicken stock
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon corn starch
- 1 lb large shrimp, cleaned
- 4 tablespoons seasoned bread crumbs
- In a medium pot, bring the rice, quinoa, water, and 1/4 teaspoon salt to a boil. Cover and reduce heat to a low simmer. When water is almost completely absorbed, about 15 minutes, add the green beans. Cover and cook until water is completely absorbed, another 5 to 7 minutes, and rice and beans are tender. Remove from heat and keep covered, letting beans continue to steam.
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 2 quart baking dish.
- Whisk together wine, lemon juice, and corn starch. In a large skillet, melt butter over low heat. Add garlic and saute for 1 to 2 minutes. Increase heat to medium high. Pour in wine mixture and stir until slightly thickened. Add the shrimp, stirring to coat, and remove from heat.
- Spoon the cooked rice, quinoa, and bean mixture into the bottom of the prepared baking dish. Pour the shrimp and wine mixture evenly over the top of the rice. Sprinkle with bread crumbs. Lightly spray breadcrumbs with a butter or coconut oil spray, or drizzle with 1 teaspoon of melted butter. Bake for 15 to 20 minutes or until shrimp is cooked through and breadcrumbs are golden.