Ingredients

1 tablespoon plus 1 teaspoon  extra-virgin olive oil, divided 1/3 cup  chopped shallots 1/4 cup  finely chopped prosciutto (about 2 ounces) 3/4 cup  fine egg noodles, broken up into small pieces 3/4 cup  instant brown rice 1/4 cup  dry white wine 1 cup  frozen baby lima beans or edamame 1 1/2 cups  reduced-sodium chicken broth 1 pound  peeled and deveined raw shrimp (31-40 count; see Note) 2 tablespoons  lemon juice 1 tablespoon  chopped fresh dill, plus more for garnish Freshly ground pepper  to taste 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.

Description

Rice Pilaf With Shrimp, Recipe

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