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Rice Pilaf with Corn & Shrimps Recipe

Rice Pilaf with Corn & Shrimps is a popular Middle East Main
Author :
On :
Monday, 23 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Middle East Recipe
Technique :
Steam Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 5 long eggplants, cut lengthwise in 4 slices each
  • 225 gms - tomatoes, pureed in a blender
  • 115 g - bread crumbs
  • 85 g - cheese, freshly grated
  • 2 hard boiled eggs, wedged
  • 5 tbsp - Olive oil
  • 1 medium white onion, finely diced
  • 1 tsp - fresh Oregano leaves, finely chopped
  • salt and pepper
  • frying oil
  • How to Make Rice Pilaf with Corn & Shrimps:

    1. In a heavy medium-size saucepan, melt 1 teaspoon of butter over medium heat.
    2. Add the white part of the scallions and stir for a minute.
    3. Add rice and stir for an additional minute.
    4. Add vegetable broth and bring to a boil.
    5. Reduce the heat to low, cover and cook until rice is almost tender, for about 12 minutes.
    6. Add corn, shrimp, basil, thyme and remaining 1 tablespoon of butter to rice.
    7. Cover and cook until almost all the liquid is absorbed, shrimps are cooked and the rice is tender, for about 5 minutes.
    8. Season to taste with salt and pepper. Transfer to bowl.
    9. Sprinkle with green parts of scallions. Garnish with lemon.


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