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Rice Pilaf with Shrimp

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/4 cups each
Don’t be surprised if you start humming the jingle about the San Francisco treat while you’re eating this herb-infused pilaf. Quick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course. Not a lima lover? Try frozen shelled edamame instead. Serve with steamed or roasted asparagus.
RECIPE INGREDIENTS
1 tablespoon plus 1 teaspoon  extra-virgin olive oil, divided
1/3 cup  chopped shallots
1/4 cup  finely chopped prosciutto (about 2 ounces)
3/4 cup  fine egg noodles, broken up into small pieces
3/4 cup  instant brown rice
1/4 cup  dry white wine
1 cup  frozen baby lima beans or edamame
1 1/2 cups  reduced-sodium chicken broth
1 pound  peeled and deveined raw shrimp (31-40 count; see Note)
2 tablespoons  lemon juice
1 tablespoon  chopped fresh dill, plus more for garnish
Freshly ground pepper  to taste

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Rice Pilaf with Shrimp Recipe at Cooking.com
DIRECTIONS
Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil. Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.


Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.


Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp. Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.


Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Part of These Recipe Collections Find Similar Recipes »
 Rice Pilaf: A Classic Retro Side
 Shrimp and Rice
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/4 cups each
Calories: 353
Fat. Total: 9g
Protein: 34g
Carbohydrates, Total: 30g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 189mg
Sodium: 774mg
% Cal. from Fat: 23%
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