Creamer’s Shrimp Pilaf
This recipe was recommended as “one to try” from the Second Round in the Tea-Time cookbook series. I made a few healthy modifications in parenthesis. Of course all of the flavor was left in tack.
4 slices bacon (2slices)
1 cup raw rice (brown and wild rice-can use a ready rice)
½ cup chopped celery
2 tablespoons green pepper (1/4 cup)
½ cup butter (1 ½ tablespoon bacon drippings and extra-virgin olive oil)
2 cups shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
2 cups chopped fresh spinach (Spinach was added as a modification by Kim)
Salt and pepper to taste
Fry bacon until crisp, reserving the drippings. Cook rice as directed. Sauté the celery and green pepper in the bacon drippings until tender.
Sprinkle shrimp with Worcestershire sauces and flour. Add shrimp to the skillet.
Stir gently. Simmer until flour is cooked and shrimp are pink.
Add rice, spinach, salt and pepper to shrimp mixture. Blend together. Stir in crumbled bacon. Spoon into greased 2-quart baking dish. Bake, covered, at 350 degrees for 15-25 minutes. Remove cover and bake 5 minutes.
Recipe used (and slightly modified) with permission from the Junior League of Augusta. The recipe is from the Second Round Tea-Time at the MASTERS® Cookbook. These cookbooks can be purchased from www.jlaugusta.org.
Yield: 6 Servings
Nutrition Breakdown (modifications in parenthesis): Calories: 230 (180) , Fat 10g (3g) (6g [1.5g]saturated fat), Cholesterol 85mg (65mg), Sodium 500mg, Carbohydrate 26g, Fiber 1g, Protein 10g
Percent Daily Value: 8% (10%) Vitamin A, 4% (10%) Vitamin C, 2% (4%) Iron, 6% Calcium
Carbohydrate Choice: 1 ½ Carbohydrate
Diabetes Exchanges: 1 ½ Starch, 1 Lean Meat, 1 ½ (0) Fats