Lowcountry Shrimp Pilaf

Randy Mayor
Serve this quick dish with a green salad and crusty bread for a delicious meal inspired by the cuisine of South Carolina.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Melanie Barnard,

November 2006