Baked Shrimp and Rice

I made this last week but forgot to take pictures.  It's based on this other recipe that bakes shrimp atop a bed of chickpeas.  I had some leftover rice and thought it might be good that way.  Thankfully it was yummy and hubby asked for it again, so here you go, second time in a week.  So quick and easy.

Note: make sure you cover the surface of the rice with the shrimp as much as possible to preserve moisture and keep the rice tender.  If you have large areas of uncovered rice, the tops will dry out and get hard and crunchy from baking.

Baked Shrimp and Rice


Ingredients:

• 1 lb. jumbo shrimp, peeled and deveined
• 1 tablespoon olive oil
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• juice of 1/2 a lemon
• 3 tablespoons Smart Balance, divided
• 2-ish cups cooked brown rice

Directions:

• Pre-heat oven to 400 degrees F.
• In a bowl, combine together the shrimp, olive oil, TSSS and TSGG, and lemon juice.  Set aside.
• Grease the bottom of a 9x9 (or equivalent) baking dish with half the Smart Balance.  Spread the rice loosely in the bottom of the dish and dot the top with the rest of the Smart Balance.  Sprinkle lightly with TSSS.
• Arrange the shrimp on top of the rice.  Again, make sure the rice is well covered by the shrimp or it will dry out from baking.  
• Bake for 15 minutes, until the shrimp is opaque and cooked through.

This goes great with a crisp green salad.