Rice Pilaf with Shrimp

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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.

Rice Pilaf with Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes (15 minutes prep)

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

Directions
  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.

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.


Nutritional Facts

Servings
4
Serving Size
about 1 1/4 cups
Calories
353
Carbohydrates
30 g
Fat
9 g
Saturated Fat
2 g
Protein
34 g
Cholesterol
189 mg
Dietary Fiber
3 g
Potassium
543 mg
Sodium
774 mg
Yield
4 servings
about 1 1/4 cups each
Exchanges
2 starch
4 lean meat
1 fat
Iron
25% daily value
Magnesium
24% dv
Vitamin C
17% dv
Potassium
16% dv

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