Basic information

Name: Sauteed shrimp & rice with fresh corn

Yield: 2

Categories seafood, rice



 8 oz
 Medium-sized shrimp, shelled
 Scallions, trimmed
 2 Tbs
 Unsalted butter
 1/2 tsp
 Fresh thyme leaves, stripped
 1/2 c
 Dry white wine
 1 1/4 c
 1 tsp
 1 c
 Uncooked long-grain white
 1 c
 Fresh corn kernels (from 2
 1 Tbs
 Torn fresh basil leaves
 Ears of corn
 And deveined
 From stems
 Lemon wedges


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