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Rice Pilaf with Sweet Corn and Shrimp
This colorful rice pilaf balances sweetness from corn and roasted peppers with the briny shrimp and peppery arugula. You can use either fresh or frozen corn. If you prefer fresh, you'll need to cut the kernels from one large or two medium ears to get the 1 cup the recipe calls for. The shrimp, arugula and roasted peppers aren't needed until after pressure cooking is complete; to be efficient, prep these ingredients while the rice-corn mixture cooks. The pilaf is a perfect light main dish for summer.
4
Servings
Tip
Don't bother defrosting the corn if frozen. The kernels will quickly thaw once added to the pot. Also, don't forget to stir the shrimp into the hot rice mixture after standing for 10 minutes, then let stand for another 5 minutes before finishing the dish. This allows the shrimp to cook evenly.
40 minutes
20 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter
-
2
large shallots, halved and thinly sliced
Directions
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01In a 6-quart Instant Pot, select Normal/Medium Sauté. Add the butter and melt. Add the shallots, pepper flakes, lemon zest and 1 teaspoon salt, then cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the rice and cook, stirring, until the grains turn translucent, about 2 minutes. Add the corn and broth; stir, then distribute in an even layer.
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September 15, 2022
Very good!!
Was skeptical about the shrimp being cooked, but it totally works!!
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Absolutely delicious. One of the best rice pilafs I've ever had. Even my family, none of whom really like shrimp, agreed it was delicious.