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.
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.
about 1 1/4 cups
313 calories; protein 26.1g; carbohydrates 30.2g; dietary fiber 3.6g; sugars 1.6g; fat 8.4g; saturated fat 1.4g; cholesterol 159.1mg; vitamin a iu 445.2IU; vitamin c 6.9mg; folate 61.2mcg; calcium 82.4mg; iron 2mg; magnesium 79.9mg; potassium 459.9mg; sodium 774.4mg; thiamin 0.1mg.