Sauteed shrimp & rice with fresh corn
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Sauteed shrimp & rice with fresh corn
  Shrimp    Rice    Corn    Seafood  
Last updated 6/12/2012 1:22:13 AM. Recipe ID 54753. Report a problem with this recipe.
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      Title: Sauteed shrimp & rice with fresh corn
 Categories: Seafood, Rice
      Yield: 2 Servings
 
      3    Scallions, trimmed
      2 tb Unsalted butter
      1 c  Uncooked long-grain white
           Rice
  1 1/4 c  Water
    1/2 c  Dry white wine
      1 ts Salt
      1 c  Fresh corn kernels (from 2
           Ears of corn
      8 oz Medium-sized shrimp, shelled
           And deveined
      1 tb Torn fresh basil leaves
    1/2 ts Fresh thyme leaves, stripped
           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.
 




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Recipe ID 54753 (Apr 03, 2005)

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