Serve this quick dish with a green salad and crusty bread for a delicious meal inspired by the cuisine of South Carolina.
1 1/2 tablespoons canola oil
1 1/2 cups prechopped green bell pepper
1 cup prechopped onion
1 tablespoon bottled minced garlic
2 teaspoons Old Bay seasoning
1 pound peeled and deveined large shrimp
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 1/2 cups instant white rice
2 tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeños, undrained
How to Make It
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add garlic and Old Bay seasoning to pan; sauté 1 minute. Add shrimp, wine, and clam juice; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Place pan over medium-high heat. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tablespoon thyme.
This was really very good. I had pre-cooked brown rice I used so I omitted about half of the liquid (the wine and the clam sauce/broth), also added mushrooms and steamed asparagus to the dish. This comes together quickly once all the ingredients are chopped up and ready to go, but since I did not have peeled and deveined shrimp, pre-chopped onions or peppers (or asparagus), the prep was time-consuming so definitely more of a weekend dish for us.
Not worthy of a special occasion but better than just good. I used fresh tomatoes and fresh garlic - doubled the garlic actually - some canned jalapeno and dried thyme cut back to 1 tablespoon. Perfect amount of heat for me and DH. Will definitely make this again. Nice portion size, very filling.
This came out pretty good, although I made some substitutions. Instead of clam juice, I used low sodium chicken broth and fresh tomatoes instead of canned. I didn't add the jalapenos, because I served this to my kids, but I added spinach. Great recipe, I will definitely make this again!
Easy, delicious. I didn't have instant rice, so I used quinoa which meant it had to simmer for about 15 minutes instead of standing for 5 minutes. I was afraid the shrimp might be overcooked because of this, but it wasn't, and using quinoa makes it a little healthier. I suppose couscous would work, as well.
I made this tonight for my parents and we all loved it. Very simple to make and with a fresh salad will definitely make my receipe box. I used FF/low sodium chicken broth - because I forgot the clam juice- :-(
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