Try this Sauteed Shrimp and Rice with Fresh Corn recipe, or contribute your own.
Suggest a better descriptionCut the green tops from the scallions. Thinly slice them and set aside. Chop the white and pale-green part of the scallions. Heat 1 tablespoon of the butter in a medium-sized saucepan, add the chopped scallion, and sute until tender, about 2 minutes. Stir in the rice and saute 2 minutes more. Add the water, wine, and salt. Heat to boiling, stirring well. Cover and cook over low heat for 12 minutes. Uncover and stir in the corn, shrimp, remaining tablespoon of butter, basil, and thyme. Cover and cook for 3 minutes, or until 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 cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (493g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 1226 | ||
Calories from Fat: 652 (53%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 72.5g | 97 % | |
Saturated Fat 44.5g | 222 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 353.4mg | 109 % | |
Sodium 190.7mg | 7 % | |
Potassium 617.5mg | 16 % | |
Total Carbohydrate 108.8g | 32 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 104.4g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1226
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.