Low Country Shrimp Pilaf

This delicious southern dish is simplified with instant rice, and yummy sides (like cornbread) that are available pre-made at the grocery store! Try your favorite spices for a unique twist on this classic recipe.


This easy recipe and its photos were shared from Cooking Light. Find the original here: http://www.cookinglight.com/food/quick-healthy/20-minute-shrimp-recipes/lowcountry-shrimp-pilaf.


1 1/2 tablespoons canola oil
1 1/2 cups prechopped green bell pepper
1 cup prechopped onion
1 tablespoon bottled minced garlic
2 teaspoons Old Bay seasoning
1 pound peeled and deveined large shrimp
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 1/2 cups instant white rice
2 tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeños, undrained


Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add garlic and Old Bay seasoning to pan; sauté 1 minute. Add shrimp, wine, and clam juice; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Place pan over medium-high heat. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tablespoon thyme.