Shelly's Recipe

LOW COUNTRY SHRIMP PILAF

Category: Rice/Risotto

1 1/2 tbsp canola oil
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 tbsp bottled minced garlic
2 tsp Old Bay seasoning
1 lb peeled and deveined large shrimp
1/2 cup dry white wine
1 (8-oz) bottle clam juice
1 1/2 cups instant white rice
2 tbsp chopped fresh thyme, divided
1 (14.5-oz) can diced tomatoes with jalapeños, 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; 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 tbsp thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tbsp thyme.