Rice Pilaf with Shrimp

Rice Pilaf with Shrimp

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.

From EatingWell: March/April 2011
Yield: 4 servings, about 1 1/4 cups each
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

  1. 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  2. 1/3 cup chopped shallots
  3. 1/4 cup finely chopped prosciutto (about 2 ounces)
  4. 3/4 cup fine egg noodles, broken up into small pieces
  5. 3/4 cup instant brown rice
  6. 1/4 cup dry white wine
  7. 1 cup frozen baby lima beans or edamame
  8. 1 1/2 cups reduced-sodium chicken broth
  9. 1 pound peeled and deveined raw shrimp (31-40 count; see Note)
  10. 2 tablespoons lemon juice
  11. 1 tablespoon chopped fresh dill, plus more for garnish
  12. Freshly ground pepper to taste

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.

Tips & Notes

Nutrition

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.

Nutrition Bonus: Iron (25% daily value), Magnesium (24% dv), Vitamin C (17% dv), Potassium (16% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 4 lean meat, 1 fat