Total time · 35 min
Northern Shrimp and Sweet Corn Rice
A Quebec-style northern shrimp and sweet corn rice that highlights Rice (long grain) and Northern shrimp (peeled).
- Prep
- 17 min
- Cook
- 18 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~65 kcal per serving partial estimate
- Ingredient value
- ~$22.97 partial estimate; 9 of 11 ingredients estimated
Ingredients
- 300 g Rice (long grain)
- 400 g Northern shrimp (peeled)
- 200 g Sweet corn (kernels)
- 600 ml Vegetable broth
- 4 piece Green onions
- 2 cloves Garlic
- 30 g Butter
- 1/2 piece Lemon (juice)
- 1 tsp Paprika (sweet)
- to taste Salt
- to taste Pepper
Directions
- 4 min
Sauté the sliced white part of the green onions and the chopped garlic in the butter.
- 4 min
Add the rice and paprika, and toast it lightly while stirring.
- 17 min
Pour in the vegetable broth, cover and cook over low heat until the rice is tender.
- 5 min
Stir in the sweet corn and shrimp, and warm everything through; Check that the internal temperature reaches 165 °F (74 °C).
- 5 min
Off the heat, let rest, add the lemon juice and the green part of the onions, then fluff with a fork and serve.