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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shrimp, corn and rice combine in a quick and satisfying one-dish meal. Ingredients:
1 teaspoon plus 1 tablespoon unsalted butter |
3 green onions, white and green parts sliced separately |
1 cup long-grain white rice |
1/2 cup dry white wine |
1 14 1/2-ounce can vegetable broth |
1 cup fresh corn kernels or frozen thawed |
8 ounces uncooked large shrimp, peeled, deveined |
1 tablespoon chopped fresh basil or 1 teaspoon dried |
1 teaspoon minced fresh thyme or 1/2 teaspoon dried |
lemon wedges |
Directions:
1. 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.
2. 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.
3. Per Serving: calories, 319; total fat, 6 g; saturated fat, 3 g; cholesterol, 96 mg Nutritional analysis provided by Bon Appétit
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