Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Melanie Barnard
Recipe by Cooking Light November 2006

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; calories from fat 20%; fat 8g; saturated fat 0.8g; mono fat 3.5g; poly fat 2.4g; protein 27.8g; carbohydrates 44.7g; fiber 3.9g; cholesterol 174mg; iron 6mg; sodium 756mg; calcium 117mg.
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