CORN AND SHRIMP PILAF
1¼ Tbs Unsalted butter
3 Green onions, white and green parts sliced separately
3 Cloves Garlic, minced
1 tsp Red pepper flakes
½ tsp Cumin seed
1 Cup White rice
½ Cup Dry white wine
1 15oz Can Vegetable broth
1 Cup Fresh corn kernels
8 Oz Uncooked large shrimp, peeled, deveined
2 Tbs Cilantro
Lemon wedges
Salt and pepper to taste
Heat 1 teaspoon of butter over medium heat in a saucepan. Add white portions of green onions, garlic, red pepper and cumin to the saucepan and stir for a minute or two. Add rice and stir an additional minute. Add wine and boil one more minute (or until liquid is almost all absorbed). Add the vegetable broth and bring to a boil. Reduce heat and cover. Cook until rice is tender (about 12 minutes).
Add corn, shrimp, cilantro and remaining butter to rice. Cover and cook until shrimp are cooked through. (About five minutes.) Season with salt and pepper. Spoon into bowls. Sprinkle with the green portion of the green onions and garnish with a lemon wedge.
Servings: 4
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