Sauteed Orange Shrimp with Rice

Source: Taste of Home

Ingredients: for three servings
1 pkg. (8.8oz) ready to serve whole grain brown rice
1 lb uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1 T Olive oil
1 T butter
1/4 t cornstarch
1/2 cup orange juice
2 T mined fresh basil
1/4 t salt

1. Cook rice according to pkg directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

2. Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

Above is how the recipe is written....I, of course, make changes...here's how.
*1/2 T butter
*1 t oil
*I didn't have or want to buy orange juice (we'll never drink it) so I used fresh squeezed juice from two oranges
*boiled brown rice instead of ready to serve. Cooked 1/2 cup of rice for two people.
*I used already cooked shrimp...the only problem I saw with this was that it added a little extra juice in the pan. I just drained that off and continued to cook. I also cooked this for two people and just doubled the amount of shrimp to each person. For the most part...shrimp is 60 cals per serving.

Point count per serving:
Rice- 3 pts. This is if you cook 1/2 cup of brown for two people.
Shrimp- *about 7 medium- 1 pt
Butter and Oil (my alterations)- 1 pt
Orange juice- .5 pt

Note- You have to like orange to even think about making this because the orange flavoring is very prevalent. Also, serve with a side salad...needs a little something extra.