This quick and flavorful one-pot dish brings together the sweetness of fresh corn and the savory richness of buttery rice. The shrimp cook rapidly in the steam, absorbing the delicate notes of white wine, fresh thyme, and basil. It’s a perfect weeknight dinner that feels special without requiring hours in the kitchen. The combination of texturesâÂÂfluffy rice, crisp-tender vegetables, and succulent seafoodâÂÂmakes every bite satisfying. Serve with a squeeze of fresh lemon to brighten the flavors. Ideal for a light summer evening or a comforting fall meal, this recipe is simple enough for beginners yet elegant enough for guests.
Sauteed Shrimp & Rice With Fresh Corn
Description
This quick and flavorful one-pot dish brings together the sweetness of fresh corn and the savory richness of buttery rice. The shrimp cook rapidly in the steam, absorbing the delicate notes of white wine, fresh thyme, and basil. It&# 226;ÂÂs a perfect weeknight dinner that feels special without requiring hours in the kitchen. The combination of texturesâÂÂfluffy rice, crisp-tender vegetables, and succulent seafoodâÂÂmakes every bite satisfying. Serve with a squeeze of fresh lemon to brighten the flavors. Ideal for a light summer evening or a comforting fall meal, this recipe is simple enough for beginners yet elegant enough for guests.Ingredients
Directions
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Cut the green tops from the scallions and thinly slice them, setting aside.
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Chop the white and pale-green parts of the scallions.
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Heat 1 tablespoon of unsalted butter in a medium-sized saucepan over medium heat.
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Add the chopped scallion whites and sauté until tender, about 2 minutes.
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Stir in the uncooked rice and sauté for 2 minutes to toast slightly.
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Add 1 1/4 cups water, 1/2 cup dry white wine, and 1 teaspoon salt.
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Bring the mixture to a boil, stirring well.
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Cover and reduce heat to low; cook for 12 minutes.
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Uncover and stir in 1 cup fresh corn kernels, 8 oz medium-sized peeled and deveined shrimp, the remaining 1 tablespoon butter, 1 tablespoon torn fresh basil leaves, and 1/2 teaspoon fresh thyme leaves.
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Cover and cook for 3 minutes, or until the liquid is absorbed and the shrimp are pink and cooked through.
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Serve immediately, sprinkled with the reserved green scallion tops and garnished with lemon wedges.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 131.8kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 3.9g20%
- Cholesterol 16.1mg6%
- Sodium 0.8mg1%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They are delicious served cold as a picnic lunch or reheated gently with a splash of water.
If fresh corn is unavailable, you may use frozen corn kernels, thawed. Add them at the same step as the shrimp.
For a gluten-free variation, ensure your shrimp are not dredged in flour and use a gluten-free certified rice if necessary.
You can substitute the white wine with additional chicken or vegetable broth, though the wine adds a distinct acidity that balances the sweetness of the corn.
