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Lowcountry Shrimp Pilaf

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups)
Serve this quick dish with a green salad and crusty bread for a delicious meal inspired by the cuisine of South Carolina.

Ingredients

  • 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

Nutrition Information

  • calories 365
  • caloriesfromfat 20 %
  • fat 8 g
  • satfat 0.8 g
  • monofat 3.5 g
  • polyfat 2.4 g
  • protein 27.8 g
  • carbohydrate 44.7 g
  • fiber 3.9 g
  • cholesterol 174 mg
  • iron 6 mg
  • sodium 756 mg
  • calcium 117 mg

How to Make It

  1. 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.

  2. 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.