Best Lowcountry Shrimp Pilaf Recipes

LOWCOUNTRY SHRIMP PILAF

Lowcountry Shrimp Pilaf image

Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread.

Provided by KateL

Categories White Rice

Time 26m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons canola oil
1 1/2 cups green bell peppers, chopped
1 cup onion, chopped
1 tablespoon garlic, minced (bottled recommended by Cooking Light)
2 teaspoons Old Bay Seasoning
1 lb large shrimp, peeled and deveined
1/2 cup dry white wine
8 ounces bottled clam juice
1 1/2 cups instant rice
1 tablespoon fresh thyme, chopped
14 1/2 ounces diced tomatoes with jalapenos, undrained
1 tablespoon fresh thyme, chopped

Steps:

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 removed 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.

Nutrition Facts : Calories 375.6, Fat 7.8, SaturatedFat 0.9, Cholesterol 174.5, Sodium 711.6, Carbohydrate 42.5, Fiber 2.4, Sugar 3.4, Protein 27.9

LOWCOUNTRY SHRIMP PILAF

Lowcountry Shrimp Pilaf image

How to make Lowcountry Shrimp Pilaf

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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.

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