LOWCOUNTRY SHRIMP PILAF

 

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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 jalapenos, undrained

Directions

  • Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; saute 2 minutes. Add garlic and Old Bay seasoning to pan; saute 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.

Notes

Categories: Dinner  Grain  Shellfish  Side Dish 

Author Credit: Cooking Light, Nov. 2006

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