Sautéed shrimp in a white wine sauce with lemon, capers and a touch of cream. Served with Wild Rice Pilaf and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of Shrimp
  • 10 oz. Lemon Garlic Sauce
  • 12 oz. Wild Rice Pilaf Gourmet Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables


  • 10 – 12” Non-Stick Saute Pan
  • Lid for Pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200°F.
  2. Heat pan over medium-high heat for 1 minute. Add 1 TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the fish.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Add 1TBSP of oil to pan.
  3. Add shrimp to hot pan.
  4. Sprinkle shrimp with seasoning.
  5. Cook shrimp for 90 seconds on each side.
  6. While Shrimp is cooking, heat the wild rice pilaf pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 3 minutes or until internal temperature of shrimp reaches 145°F.
  8. Carefully remove plates from oven. Portion the side dish and shrimp, then cover with the remaining sauce from pan.