This wonderful Italian-style rice has a burst of fresh lemon that accents the diced tomatoes, freshly grated cheese and shrimp.
| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Olive oil | 1/3 cup | 2/3 cup | ||
| Onions, chopped | 15 oz | 3 cups | 1 lb 14 oz | 1-1/2 qts |
| 1. Sauté onions in oil until tender. | ||||
| Garlic, minced | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| 2. Add. Sauté for 30 seconds | ||||
| Dry white wine | 16 oz | 2 cups | 24 oz | 3 cups |
| 3. Add. Reduce by one-half. | ||||
| Canned diced tomatoes, drained | 3 lb 8 oz | 1-3/4 qts | 7 lb | 3-1/2 qts |
| 4. Add. Reduce by one-quarter. Remove from heat. | ||||
| Unsalted butter | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| Fresh basil, julienne | 2 oz | 1-1/4 cups | 4 oz | 2-1/2 cups |
| Fresh lemon juice | 3 tbsp | 1/3 cup | ||
| Salt | 1-1/2 tsp | 1 tbsp | ||
| Ground black pepper | 3/4 tsp | 1-1/2 tsp | ||
| Cooked U.S. rice | 3 lb 12 oz | 3 qts | 7 lb 8 oz | 1-1/2 gal |
| 5. Add; heat thoroughly. Remove from heat. | ||||
| Parmesan cheese, grated | 1/3 cup | 2/3 cup | ||
| Romano cheese, grated | 1/3 cup | 2/3 cup | ||
| 6. Add; blend. | ||||
| Grilled shrimp (26 to 30 count) | 60 each | 120 each | ||
| Fresh basil leaves | as needed | as needed | ||
| Lemon slices | 12 each | 24 each | ||
| 7. Place 1-1/2 cups rice mixture on plate. Top with 5 shrimp. Garnish with basil and lemon slic | ||||
Serving size: 1-1/2 cups (12 oz) rice mixture, 5 shrimp.