Lowcountry Shrimp Pilaf Food

LOWCOUNTRY SHRIMP PILAF

Lowcountry Shrimp Pilaf image

Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread.

Provided by KateL

Categories White Rice

Time 26m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

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

Steps:

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 removed 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.

Nutrition Facts : Calories 375.6, Fat 7.8, SaturatedFat 0.9, Cholesterol 174.5, Sodium 711.6, Carbohydrate 42.5, Fiber 2.4, Sugar 3.4, Protein 27.9

SHRIMP PILAF

Shrimp Pilaf image

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Provided by Hey Jude

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottle clam juice
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) package frozen tiny peas, thawed
chopped parsley

Steps:

Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
Lift out and set aside (shrimp will get more cooking time later).
Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
Sprinkle with parsley.

LOWCOUNTRY FRIED SHRIMP

Lowcountry Fried Shrimp image

Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.

Provided by ninja

Categories High Protein

Time 16m

Yield 2-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggs
1 cup milk
1 teaspoon salt
2 lbs small shrimp, peeled and deveined, tails intact (40-50 count)
1 cup cracker meal (you can sub corn flour, AKA masa harina)
peanut oil (for frying)

Steps:

Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.

Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9

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