Low Country Rice Pilaf

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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.


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

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.



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

CALORIES 365 (20% from fat); FAT 8g (sat 0.8g,mono 3.5g,poly 2.4g); IRON 6mg; CHOLESTEROL 174mg; CALCIUM 117mg; CARBOHYDRATE 44.7g; SODIUM 756mg; PROTEIN 27.8g; FIBER 3.9g

Cooking Light, NOVEMBER 2006