- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 735.6
- Total Fat: 27.8 g
- Cholesterol: 220.5 mg
- Sodium: 3,057.1 mg
- Total Carbs: 72.1 g
- Dietary Fiber: 14.8 g
- Protein: 51.4 g
Rice Pilaf with ShrimpSubmitted by: OMOLAYOLE
IntroductionQuick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course. Quick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course.
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
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.
Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add 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 heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user OMOLAYOLE.