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

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

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