Rice and Noodle Pilaf w/Edamame and Grilled Shrimp

I ran across this recipe the other day in the Chattanooga Free-Times Press newspaper on their Wednesday food section.  And what a winner!  What an interesting combo!  Loved it, loved it, loved it!  I only wish I would have doubled the recipe so I could have had left-overs!  You know I love shrimp and I also really love edamames (soy beans), and I really love dill.  No wonder this will be on our table all summer long.  So, thank you, Timesfreepress for a wonderful new recipe!

RICE AND NOODLE PILAF WITH EDAMAME AND GRILLED SHRIMP (serves 2)

1/2 Tbsp+ 1 tsp EVOO
1 Tbsp lemon juice
8 oz large raw shrimp, deveined and peeled
1/2 small red onion, chopped
1 oz Canadian Bacon, finely chopped
6 Tbsp fine egg noodles, broken up
6 Tbsp instant brown rice
2 Tbsp dry white wine
1/2 cup frozen shelled edamame (you could substitute baby lima beans or even black-eyed peas, but don't you dare!!!!)
3/4 cup chicken broth
S&P to taste
1/2 Tbsp chopped fresh dill, plus a few sprigs for garnish

Light a charcoal fire or heat a gas grill to high (I roasted my shrimp as I have become the BIGGEST roasted shrimp advocate ever!  I used 25-30 shrimp and roasted them in the oven for 6 minutes). 

In a bowl, whisk together 1 tsp olive oil and lemon juice.  Add the shrimp, toss to coat, set aside.

In a large saucepan or Dutch oven over medium heat, the remaining 1/2 Tbsp 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 S&P.  Grill, until the shrimp are pink and firm, about 1 1/2 minutes per side (as stated previously, I roasted my shrimp, about 6 minutes for 25/30 shrimp).

Remove the pilaf from the heat and let stand, covered for 3 minutes.  Stir in the dill and season w/pepper.  Serve the pilaf topped with shrimp.  Garnish with additional dill, if desired.