Lowcountry Shrimp Pilaf
Experience the coastal flavors of the South with this Lowcountry Shrimp Pilaf, a hearty one-pan dish that brims with bold seasoning and fresh ingredients. Tender, juicy shrimp are nestled atop perfectly cooked long-grain white rice infused with a medley of aromatic vegetables, tomatoes, and fragrant spices like paprika and thyme. Simmered in rich chicken stock, this vibrant pilaf is a celebration of Lowcountry cuisine, offering a balance of savory and subtly sweet notes. Simple yet satisfying, this recipe is perfect for weeknight dinners or a casual gathering, ready in just 50 minutes from start to finish. Garnish with fresh parsley for a bright finishing touch and serve it hot for a true Southern comfort experience. Perfect keywords: Lowcountry shrimp pilaf, Southern cuisine, one-pan shrimp recipe, easy shrimp pilaf, coastal flavors.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes, drained
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large skillet or sauté pan, heat the butter and vegetable oil over medium heat.
Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, paprika, thyme, salt, and black pepper. Cook for 1 minute, until fragrant.
Add the rinsed rice to the skillet, stirring well to coat the grains in the butter and spices.
Pour in the chicken stock and stir in the diced tomatoes. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and simmer for 15 minutes without lifting the lid.
While the rice cooks, season the shrimp lightly with a pinch of salt and pepper.
After 15 minutes of cooking, scatter the shrimp evenly over the rice. Do not stir. Cover the pan again and cook for an additional 8-10 minutes, or until the shrimp are pink and opaque, and the liquid is fully absorbed.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the pilaf gently with a fork and sprinkle with fresh parsley, if desired.
Serve hot and enjoy your Lowcountry Shrimp Pilaf!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
