MENU
 
 
 
 

  • Sauteed Shrimp And Rice With Fresh Corn

    0 votes
    Sauteed Shrimp And Rice With Fresh Corn
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x Scallions, trimmed
    • 2 Tbsp. Unsalted butter
    • 1 c. Uncooked long-grain white
    •     Rice
    • 1 1/4 c. Water
    • 1/2 c. Dry white wine
    • 1 tsp Salt
    • 1 c. Fresh corn kernels (from 2
    •     Ears of corn
    • 8 ounce Medium-sized shrimp, shelled
    •     And deveined
    • 1 Tbsp. Torn fresh basil leaves
    • 1/2 tsp Fresh thyme leaves, stripped
    •     From stems
    •     Lemon wedges

    Directions

    1. Cut the green tops from the scallions. Thinly slice them and set aside.
    2. Chop the white and pale-green part of the scallions. Heat 1 Tbsp. of the butter in a medium-sized saucepan, add in the minced scallion, and sute till tender, about 2 min. Stir in the rice and saute/fry 2 min more.
    3. Add in the water, wine, and salt. Heat to boiling, stirring well. Cover and cook over low heat for 12 min. Uncover and stir in the corn, shrimp, remaining Tbsp. of butter, basil, and thyme. Cover and cook for 3 min, or possibly till the liquid is absorbed and the shrimp are cooked. Serve sprinkled with the green scallion tops and garnished with the lemon wedges.
    4. Leftovers are good served cool.

    Similar Recipes

    Leave a review or comment