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Shrimp and Corn Pilaf Recipe

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Shrimp and Corn Pilaf Recipe

© 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Shrimp is a favorite here, and it goes so well with rice. Most of the ingredients are staple items in the kitchen, so it's quick to throw together on those nights that you don't feel like getting stuck in the kitchen. This is such an easy and colorful dish to make, you'll want to keep it as a go-to recipe for quick dinners. Yet, it's fancy enough to serve to guests. Be sure to read my notes below for substitutions.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients:

  • 1 fresh lemon (see instructions below)
  • 1 Tablespoon butter
  • 1/4 cup minced sweet onion
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 2 cups clam juice
  • 1/4 cup diced sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, or to taste
  • Ground white pepper to taste
  • 1 cup frozen corn (do not thaw)
  • 1/4 cup sliced green onions (scallions), including green tops
  • 24 jumbo frozen shrimp, thawed and peeled
  • 1 Tablespoon fresh dill weed (or 1 teaspoon dried dill weed), plus additional for garnish

Preparation:

Remove the zest from the lemon using a microplane. Juice 1/2 of the lemon into the same bowl as the zest. (Save the other half for other uses.) Set lemon juice and zest aside.

Saute sweet onion and rice in the butter in a deep skillet with a lid (or Dutch oven) until the rice begins to turn opaque white. Carefully pour in the white wine. Cook, while stirring, for 1 minute. Most of the wine should evaporate. Add clam juice, sun-dried tomatoes, garlic, lemon juice with zest, salt, and pepper. Stir to combine and bring just to the boiling point. Reduce heat to low, cover, and simmer for 20 minutes. No peeking!

When rice is cooked, stir in frozen corn, green onions, and shrimp. Heat, stirring often, until shrimp just begin to turn pink. Turn off heat, cover, and let sit for 5 minutes, letting the residual heat finish cooking the shrimp. Do not overcook or the shrimp will become rubbery. Stir in the dill weed just before serving and garnish with additional dill sprigs.

Serve shrimp and corn pilaf with a side salad and crusty artisan bread.

Yield: 4 servings

Notes:
• Seafood, vegetable, fish, or chicken broth may be substituted for the clam juice. Plain water may also be substituted. Clam juice or seafood/fish broth will yield the best flavor to enhance the shrimp.

• Long-grain, short-grain, or basmati rice may be substituted for the arborio rice.

• Roasted red peppers (jarred are fine) may be substituted for the sun-dried tomatoes. However, if you substitute roasted red peppers, add them near the end along with the corn so they do not disintegrate in the rice. Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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