Rice Pilaf with Shrimp
- Active Time 15m
- Total Time 30m
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.
- 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.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add the noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add the wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add the lima beans (or edamame) and broth and bring to a boil. Reduce the heat to maintain a gentle simmer; cover and cook for 10 minutes.
Meanwhile, toss the shrimp with the remaining 1 teaspoon oil in a medium bowl. Add the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
353 calories; 9g total fat; 2g total saturated fat; 189mg cholesterol; 774mg sodium; 30g carbohydrates; 3g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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