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Randy Mayor Photo by: Randy Mayor

Lowcountry Shrimp Pilaf

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

Cooking Light NOVEMBER 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 20%
  • Fat: 8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 27.8g
  • Carbohydrate: 44.7g
  • Fiber: 3.9g
  • Cholesterol: 174mg
  • Iron: 6mg
  • Sodium: 756mg
  • Calcium: 117mg
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Lowcountry Shrimp Pilaf Recipe

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