I love it when a recipe calls for white wine or any wine for that matter. Sometimes I even manage to put it in the recipe! But in all seriousness, this Lowcountry Shrimp Pilaf recipe is perfect served with a green salad and crusty French bread or toasty warm cornbread for a delicious meal inspired by the cuisine of South Carolina.
- 1 ½ tbsp vegetable oil
- 1 ½ cups chopped green bell pepper
- 1 cup chopped onion
- ½ cup chopped celery
- 1 tbsp bottled minced garlic
- 2 tsp Old Bay seasoning
- 1 tsp cayenne (optional)
- 1 pound peeled and deveined large shrimp
- 1 ½ cups fish stock (chicken stock will also work)
- 1/2 cup dry white wine
- 1 (8-ounce) bottle clam juice
- 1 (14.5-ounce) can diced tomatoes with jalapeños, undrained
- 1 1/2 cups white rice
- 2 tbsp chopped fresh thyme, divided
- salt and pepper
- Add wine, clam juice, fish stock and salt and pepper to a medium sauce pot; bring to a boil. Stir in rice; cover and remove from heat. Let stand 25 minutes or until liquid is absorbed and rice is tender.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add garlic, Old Bay seasoning and cayenne (optional) to pan; sauté 1 minute. Add shrimp and tomatoes, saute until no longer translucent.
- Add cooked rice. Stir in 1 tablespoon thyme; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tablespoon thyme.
Adapted from Melanie Barnard’s recipe in Cooking Light November 2006. The original recipe called for instant rice, which I don’t particularly care for. It’s a texture thing. If you would prefer to use the instant variety, just omit the fish or chicken stock and only let sit for 5 minutes or until rice is tender.