Lowcountry Shrimp Pilaf

Inspired by the cuisine of South Carolina.
 
INGREDIENTS
2    tablespoons olive oil
1    red or green bell pepper, seeded, diced small
1    medium onion, diced small
1    jalapeno pepper, seeded, diced small
4    cloves garlic, minced
2    teaspoons Old Bay seasoning*
1    cup dry white table wine
1    bottle (8 ounces) clam juice
1    cup uncooked Arborio rice
¼   teaspoon Cayenne pepper
1    tablespoon dried thyme
1    can (15 ounces) diced tomatoes
1    pound medium peeled, deveined shrimp

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the bell pepper, onion and jalapeno. Cook the vegetables for about 4 to 5 minutes until the onions are translucent and add the garlic and Old Bay seasoning. Cook for 1 minute and add the wine, clam juice, rice, Cayenne pepper and thyme.

Bring to a boil, stirring occasionally. Reduce heat to a low simmer, cover and cook for 8 to 10 minutes, stirring occasionally, or until all the liquid has been absorbed and the rice is tender (add 2 ounces of wine if the rice is not tender enough and continue cooking.) Add the tomatoes and shrimp, cover again and simmer on very low for 3 to 4 minutes to cook the shrimp. Remove from the heat and serve immediately.

*I have no idea what this is since I could not find it in three different supermarkets. The dish tasted terrific anyway and I shall continue to search. After all, I did find a spice called Gumbo File’ for another recipe.

Adopted from a recipe in Cooking Light magazine.