We had Lowcountry Shrimp Pilaf for dinner last night. It’s one of Cooking Light’s quick dinners in the November 2006 issue. It was very easy, very quick and very tasty. And it was only 7 Points for a cup and a half! The magazine suggests serving it with crusty bread and a salad. I didn’t do the salad, but the whole-wheat garlic bread I had in the freezer went very well with it.

The only thing I didn’t enjoy about the dish was peeling the shrimp. Ugh.

Lowcountry Shrimp Pilaf
Originally uploaded by nichole_e.

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 jalapenos, undrained

Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; saute 2 minutes. Add garlic and Old Bay seasoning to pan; saute 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.

Cooking Light, Nov. 2006