⅓ cup chopped shallots
¼ cup finely chopped prosciutto (about 2 ounce)
¾ cup fine egg noodles, broken up into small pieces
¾ cup instant brown rice
¼ cup dry white wine
1 cup frozen baby lima beans or edamame
1 ½ cup reduced-sodium chicken broth
1 lb peeled and deveined raw shrimp (31-40 count; see note)
2 Tbsp lemon juice
1 Tbsp chopped fresh dill, plus more for garnish
freshly ground pepper to taste
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil. Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.
2. Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.
3. Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp. Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.
4. Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.
Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
article courtesy of KitchenDaily.com