Corny Shrimp

You could prepare the following dish with canned or frozen corn, but the fresh taste of recently picked corn is what really makes the recipe. Made in one broad saucepan, the entire dish can be easily prepared and cooked in less than 30 minutes. Shell and devein the shrimp while the rice is cooking.

Follow with a simple salad of cucumbers, red onion and basil.

SAUTEED SHRIMP AND RICE WITH FRESH CORN

3 green onions

1 tablespoon unsalted butter

1 1/4 cups uncooked long-grain rice, preferably basmati

1 1/2 cups water

1/2 cup dry white wine

1 teaspoon salt

1 cup fresh corn kernels (2 to 3 ears)

12 ounces medium shrimp, shelled and deveined

1 tablespoon torn fresh basil leaves

1/2 teaspoon thyme leaves, stripped from stems

Lemon wedges

Whole fresh basil leaves

Thinly slice tops from green onions and set aside for garnish. Then chop white and pale-green parts.

Heat 1/2 tablespoon butter in broad medium saucepan. Add white and pale-green chopped onions and saute until tender, about 2 minutes. Add rice and saute 2 minutes more. Add water, wine and salt. Heat to boiling, stirring well. Reduce heat to low and cook, covered, until done, 12 minutes longer.

Uncover rice and stir in corn, shrimp, remaining 1/2 tablespoon butter, basil and thyme. Cover and cook just until all liquid is absorbed and shrimp are cooked through, 3 to 5 minutes.

Spoon into serving bowl and garnish with green onion tops, lemon wedges and basil leaves. Makes 3 to 4 servings.

CUCUMBER, RED ONION AND BASIL SALAD

1 English (seedless) cucumber, peeled and cut into 1/2-inch cubes

1 medium red onion, thinly sliced

1/2 cup torn basil leaves

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Salt

Freshly ground pepper

Toss together cucumber, onion, basil, olive oil and lemon juice in large bowl. Season to taste with salt and pepper. Makes 4 servings.