Rice Pilaf with Corn & Shrimps

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.