Basic information

Name: Sauteed shrimp & rice with fresh corn

Yield: 2

Categories seafood, rice

User: matiaspalomec@gmail.com

Ingredients

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

Instructions:

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.

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