Sauteed Shrimp and Rice with Fresh Corn Recipe

Name: Sauteed Shrimp and Rice with Fresh Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each scallions, spring or green onions trimmed; 2 tablespoons butter, unsalted; 1 cup long grain rice; 1 1/4 cups water; 1/2 cup white wine dry; 1 teaspoon salt; 1 cup corn; 8 ounces shrimp shelled, deveined; 1 tablespoon basil; 1/2 teaspoon thyme

Servings: persons

3 each scallions, spring or green onions trimmed
2 tablespoons butter, unsalted
1 cup long grain rice
1 1/4 cups water
1/2 cup white wine dry
1 teaspoon salt
1 cup corn
8 ounces shrimp shelled, deveined
1 tablespoon basil
1/2 teaspoon thyme

1
Cut the green tops from the scallions.
2
Thinly slice them and set aside.
3
Chop the white and pale-green part of the scallions.
4
Heat 1 tablespoon of the butter in a medium-sized saucepan, add the chopped scallion, and sute until tender, about 2 minutes.
5
Stir in the rice and saute 2 minutes more.
6
Add the water, wine, and salt.
7
Heat to boiling, stirring well.
8
Cover and cook over low heat for 12 minutes.
9
Uncover and stir in the corn, shrimp, remaining tablespoon of butter, basil, and thyme.
10
Cover and cook for 3 minutes, or until the liquid is absorbed and the shrimp are cooked.
11
Serve sprinkled with the green scallion tops and garnished with the lemon wedges.
12
Leftovers are good served cold.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each scallions, spring or green onions trimmed, 2 tablespoons butter, unsalted, 1 cup long grain rice, 1 1/4 cups water, and more.

Yes, Sauteed Shrimp and Rice with Fresh Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Shrimp and Rice with Fresh Corn

How did you like this recipe?

Frequently Asked Questions