Randy Mayor
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Shgoodwin's Review

February 24, 2014
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.

daneanp's Review

January 26, 2013
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.

PinkFlamingo's Review

January 17, 2013
This is an easy very tasty recipe. Used dry Thyme instead of fresh, 1 teaspoon. I think I will cut that down slightly the next time a make this.

Nel1206's Review

January 10, 2013
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!

CMKevork's Review

January 10, 2013
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.

EvelynEgan's Review

January 09, 2013
This dish was very easy and quick. Most important.......it was delicious. Plan on making this on a regular basis.

LPSilvey's Review

January 08, 2013

PVmom7227's Review

June 07, 2012

lonegungirl's Review

February 12, 2012

VickieK's Review

January 10, 2012
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- :-(