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Nutritional Info
  • 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

View full nutritional breakdown of Rice Pilaf with Shrimp calories by ingredient
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Rice Pilaf with Shrimp

Submitted by: OMOLAYOLE

Introduction

Quick-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.
Number of Servings: 1

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

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.

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.






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