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Rice Pilaf with Corn & Shrimps

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Total Time:
15-30 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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  • 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

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