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Ingredients
- 3 x Scallions, trimmed
- 2 Tbsp. Unsalted butter
- 1 c. Uncooked long-grain white
- Â Â Rice
- 1Â 1/4 c. Water
- 1/2 c. Dry white wine
- 1 tsp Salt
- 1 c. Fresh corn kernels (from 2
- Â Â Ears of corn
- 8 ounce Medium-sized shrimp, shelled
- Â Â And deveined
- 1 Tbsp. Torn fresh basil leaves
- 1/2 tsp Fresh thyme leaves, stripped
- Â Â From stems
- Â Â Lemon wedges
Directions
- 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 Tbsp. of the butter in a medium-sized saucepan, add in the minced scallion, and sute till tender, about 2 min. Stir in the rice and saute/fry 2 min more.
- Add in the water, wine, and salt. Heat to boiling, stirring well. Cover and cook over low heat for 12 min. Uncover and stir in the corn, shrimp, remaining Tbsp. of butter, basil, and thyme. Cover and cook for 3 min, or possibly till 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 cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 221 | |
| Calories from Fat 107 | 48% |
| Total Fat 12.16g | 15% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1182mg | 49% |
| Potassium 323mg | 9% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.59g | 2% |
| Protein 2.76g | 4% |
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