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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread. Ingredients:
1 1/2 tablespoons canola oil |
1 1/2 cups green bell peppers, chopped |
1 cup onion, chopped |
1 tablespoon garlic, minced (bottled recommended by cooking light) |
2 teaspoons old bay seasoning |
1 lb large shrimp, peeled and deveined |
1/2 cup dry white wine |
8 ounces bottled clam juice |
1 1/2 cups instant rice |
1 tablespoon fresh thyme, chopped |
14 1/2 ounces diced tomatoes with jalapenos, undrained |
1 tablespoon fresh thyme, chopped |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell pepper and onion to pan; saute 2 minutes.
3. Add garlic and Old Bay seasoning to pan; saute 1 minute.
4. Add shrimp, wine, and clam juice; bring to a boil.
5. Stir in rice, cover and removed from heat.
6. Let stand 5 minutes or until liquid is absorbed.
7. Place pan over medium-high heat.
8. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
9. Sprinkle with remaining 1 tablespoon thyme.
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