Rice Pilaf with Corn & Shrimps

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Steam Recipe
Difficulty: Medium

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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 Rice Pilaf with Corn & Shrimps

  • 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.