Lowcountry Shrimp Pilaf

Ingredients

• 1.5 cups prechopped bell pepper green
• 1 tablespoon bottled garlic minced
• 14.5 ounce canned tomatoes diced with jalapeños, undrained canned
• 1.5 tablespoons canola oil 
• 8 ounce bottled clam juice 
• 0.5 cup cooking wine dry white
• 2 tablespoons thyme leaves fresh divided chopped
• 1.5 cups rice white instant
• 2 teaspoons old bay seasoning 
• 1 cup prechopped onion 
• 1 pound shrimp deveined peeled

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell pepper and onion to pan; saut 2 minutes.
3. Add garlic and Old Bay seasoning to pan; saut 1 minute.
4. Add shrimp, wine, and clam juice; bring to a boil. Stir in rice; cover and remove from heat.
5. Let stand 5 minutes or until liquid is absorbed.
6. Place pan over medium-high heat. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
7. Sprinkle with remaining 1 tablespoon thyme.