Sauteed Shrimp & Rice with Fresh Corn
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
scallions, spring or green onions
trimmed |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
long grain rice
|
|
| 1 ¼ | cups |
water
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
corn
|
|
| 8 | ounces |
shrimp
shelled, deveined |
|
| 1 | tablespoon |
basil
|
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
scallions, spring or green onions
trimmed |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
long grain rice
|
|
| 296 | ml |
water
|
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
salt
|
|
| 237 | ml |
corn
|
|
| 231.2 | ml/g |
shrimp
shelled, deveined |
|
| 15 | ml |
basil
|
|
| 2.5 | ml |
thyme
|
*
|
Directions
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 sauté 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.
