Sauteed Shrimp & Rice With Fresh Corn Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3: Scallions, trimmed
2 tbsp: Unsalted butter,
1 cup: Uncooked long-grain white,
Rice,
1 1/4 cup: Water,
1/2 cup: Dry white wine,
1 tsp: Salt,
1 cup: 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:
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.
Source from luhu.jp
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.
Source from luhu.jp