1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 pound large raw shrimp, peeled and deveined
1 small red onion, chopped
2 ounces finely chopped Canadian bacon (about ⅓ cup)
¾ cup fine egg noodles, broken up
¾ cup instant brown rice
¼ cup dry white wine
1 cup frozen shelled edamame
1½ cups reduced-sodium chicken broth
Salt and ground black pepper
1 tablespoon chopped fresh dill, plus more to garnish
Light a charcoal fire or heat a gas grill to high.
In a bowl, whisk together 2 teaspoons of the olive oil and the lemon juice. Add the shrimp, toss to coat, then set aside.
In a large saucepan or Dutch oven over medium, heat the remaining 1 tablespoon of oil. Add the onion and bacon and saute until the onion becomes translucent, about 2 minutes.
Add the noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add the wine and cook, stirring constantly, until the wine has evaporated, about 2 minutes. Add the edamame and chicken broth and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
Meanwhile, thread the shrimp onto 4 bamboo or metal skewers. Season both sides with salt and pepper. Grill, until the shrimp are pink and firm, about 1½ minutes per side.
Remove the pilaf from the heat and let stand, covered, for 3 minutes. Stir in the dill and season with pepper. Serve the pilaf topped with shrimp on or off the skewers. Garnish with additional dill, if desired.
@Recipe nutrition:Nutrition values per serving (values are rounded to the nearest whole number): 380 calories; 121 calories from fat (32 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 179 mg cholesterol; 26 g carbohydrate; 33 g protein; 3 g fiber; 510 mg sodium.
Jim Romanoff for the Associated Press