Shrimp and Corn Pilaf
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup dry white wine
- lemon wedges
- 1 cup long-grain white rice
- 8 ounces uncooked large shrimp, peeled, deveined
Preparation Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes. Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon. Per Serving: calories, 319; total fat, 6 g; saturated fat, 3 g; cholesterol, 96 mg Nutritional analysis provided by Bon Appétit
Preparation Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes. Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon. Per Serving: calories, 319; total fat, 6 g; saturated fat, 3 g; cholesterol, 96 mg Nutritional analysis provided by Bon Appétit
