This wonderful low-calorie rice pilaf can be a perfect dish for a family dinner. It doesn’t require much time to cook and has wonderful taste due to tender shrimp and soft baby lima beans. You may substitute lima beans with frozen shelled edamame and still have a wonderful dish that has plenty vitamins and is good for your health.
To prepare this delicious rice pilaf with shrimp you should have:
- 3/4 cup brown rice
- 1 pound peeled and deveined raw shrimp (31-40 count)
- 1/3 cup chopped shallots
- 1/4 cup chopped prosciutto
- 3/4 cup fine egg noodles, broken up into small pieces
- 1/4 cup dry white wine
- 1 cup frozen baby lima beans or edamame
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- Freshly ground pepper to taste
Heat 1 tablespoon olive oil in a large skillet and add chopped shallots and prosciutto. Cook for about 2 minutes over medium heat constantly stirring until shallots turn slightly translucent. Add rice and noodles and keep cooking for another few minutes until rice turns golden brown. Pour in wine and cook until the alcohol is evaporated for about half a minute. Pour in chicken broth, add lima beans and bring the pilaf to a boil. Lower the heat and leave it simmer covered for about 9-10 minutes.
Peel and devein shrimp and toss it gently with the remaining olive oil and lemon juice in a bowl. Spread the shrimp over the top of rice mixture and drizzle with fresh lemon juice. Cover again and leave it simmering for another few minutes until the shrimp is done.
Remove the pilaf from fire and let it stand for a few minutes. Add dill and sprinkle with pepper. Serve warm.
The post Delicious Low-Calorie Rice Pilaf with Shrimp appeared first on By Trish With Love.
