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Shrimp and Rice
Shrimp and Rice is made in one pot a full of flavor with savory pesto and sweet corn! This classic entree is made with a handful of simple and inexpensive ingredients and always yields the most mouthwatering results.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Author
Nichole
Ingredients
1
Tablespoon
butter
1
Pound
medium shrimp
deveined, peeled with the tails off
3
Cloves
garlic
finely minced
1 1/2
Cups
long grain white rice
4
Ounces
basil pesto
1
Tablespoon
olive oil
1
Cup
golden sweet corn
frozen then thawed or canned
2 3/4
Cup
low sodium chicken broth
1/4
Cup
lemon juice
1/2
teaspoon
salt
Instructions
Melt the butter in a large pot over medium heat then add the shrimp and garlic and stir and cook until the shrimp starts to curl up and turn pink.
Remove it and set aside then add the rice, pesto and olive oil to the pot and stir and cook for 3 minutes.
Add the corn then stir to combine and pour in the chicken broth, lemon juice and salt then stir and bring it to a boil over high heat.
Cover and reduce the heat to low medium and let it cook for 20 minutes then remove the pot from the heat and let it sit for 10 minutes undisturbed.
Fluff the rice then stir in the shrimp and serve with lemon wedges and freshly minced parsley for garnish if desired.
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