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Rice Pilaf with Shrimp

http://www.eatingwell.com/recipes/rice_pilaf_shrimp.html

From EatingWell:  March/April 2011

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.

4 servings, about 1 1/4 cups each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. 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.
  2. Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.
  3. 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.
  4. 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.

Nutrition

Per serving : 353 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 189 mg Cholesterol; 30 g Carbohydrates; 34 g Protein; 3 g Fiber; 774 mg Sodium; 543 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 4 lean meat, 1 fat

Tips & Notes