Shrimp Sauté with Capers, Green Pea-Rice Pilaf & Creamy Broccoli Slaw

Directions

1. Rinse the rice under cold water, drain, then transfer to a small saucepan with the broth; bring to a boil over high heat.
2. If shrimp are frozen, thaw them briefly under cold running water and pat dry; set aside.
3. When the broth boils, stir once, cover, and reduce heat to low; simmer until the liquid is absorbed (about 15–18 minutes), then remove from heat and keep covered for 5 minutes.
4. Rinse the peas in a colander under hot water to defrost and drain well.
5. In a medium bowl, zest the lemon you reserved and whisk in mayonnaise, white wine vinegar, sugar, salt, and pepper to make the dressing.
6. Add broccoli slaw to the bowl with the dressing and toss to coat; set aside.
7. Juice the remaining lemon into a small bowl.
8. Heat a nonstick skillet over medium-high heat; mince the garlic.
9. Add oil to the skillet, then garlic, capers, and thyme; cook and stir until fragrant, about 1 minute. Add the shrimp and lemon juice; cook until they’re opaque, about 4 minutes. Remove from heat.
10. Stir minced dill and peas into the cooked rice pilaf and fluff to combine.
11. To serve, divide the pilaf, broccoli slaw, and shrimp among plates.