Shrimp & Rice Pilaf: Ready in 30 mins!!

Get the recipe here: https://www.dimitrasdishes.com/my-moms-shrimp-pilafi-with-corn/

Ingredients
1 pound shrimp, peeled and deveined
2 garlic cloves, grated
2 tablespoons butter
2-3 tablespoons olive oil
1 cup frozen corn
1 and 1/2 cups rice
2-2 and 1/2 cups chicken stock or water
2 scallions, thinly sliced
1 tablespoons finely chopped fresh parsley
lemons for serving
Instructions
Rinse the rice in cool water 3-4 times.
Soak it in cool water for 10-15 minutes.
lightly season the shrimp with salt and black pepper.
Heat the butter and olive oil in a pot over medium heat.
Add the shrimp and cook 30 seconds per side. Transfer to a plate.
Add the garlic to the pot and warm through until fragrant.
Add the corn and cook until thawed. Season with salt and black pepper.
Drain the rice and add to the pot along with a teaspoon of salt and the stock. Bring to a boil. Reduce the heat to a simmer and cover the pot. Simmer for 15 minutes. Add the shrimp into the pot along with the scallions and simmer 4-5 minutes.
Remove from the heat and top with parsley and lemon wedges and serve! Kali Orexi!
This pilafi pairs well with a lettuce salad, tzatziki, feta and olives.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today I’m going to teach you how to make a comforting recipe that my mom makes every time I’m in New York she makes this for the kids it’s a shrimp she calls pilaki which is just a cute way to say shrimp and rice

Peela it comes together in no time it’s just a few simple basic ingredients and it’s on the table in like 30 minutes you really can’t beat that let’s get started okay so the first thing we do is we want to make sure that the rice is ready that

Actually takes the longest because you need to soak it so I have 1 and 1/2 cups of plain white rice this is not basmati rice this is the long it’s called long grain but it’s not as long grain as basmati rice it’s a shorter grain rice karolina rice you could use like an

Uncle Ben’s parboiled rice that will work too so we Jasmine but if you want to use basmati rice it’ll be much lighter go ahead and do that you’re going to need 1 and 1/2 cups for this recipe go ahead and rinse it under cold running water a few times until the

Water runs clear and then then cover it with some more cold water and let it soak for about 15 minutes once it’s done soaking you’re just going to want to drain it and then it it’ll be time to put it in the peel off then over here I

Have one pound of shrimp that’s been peeled and Dev vined my mom usually takes the tails off I just leave them on I feel like they add more flavor and I don’t mind the tails in there you guys it’s up to you if you want to leave them

Off leave them off I have my pot heating over medium heat I’m going to add some butter to this and let it melt I usually use salted butter because it’s not too salty but unsalted butter will work too I don’t know if I mentioned that the shrimp has been lightly salted and I’ve

Also added some black pepper and just tossed it around so it is seasoned once that butter is melted and the pot is nice and hot I’m just going to cook the shrimp about 30 to 40 seconds on each side they will not be fully cooked and

I’m not adding them all in at once so that way they can get a little color and they don’t release too many liquids once the shrimp is done go ahead and transfer thr it to a bowl or a plate add two garlic cloves that have been grated and

If the pot is too hot you’re just you’re going to want to reduce the heat so that way it doesn’t burn or I like to completely turn it off at this point you could add a little more butter if it’s looking kind of dry and just toss the

Garlic in there for about 20 30 seconds until it’s nice and fragrant and it’s ready you don’t want to overcook it so it doesn’t burn and become bitter then I have frozen corn it’s an odd ingredient but it tastes so good it’s nice and

Sweet so I add about a cup and a half or so I don’t measure this is one of those recipes you put as much as you want of the Corn in there if you don’t like the corn you could do green peas go ahead and put the corn in there and season it

With a little bit of salt and just warm it through for a minute or two until it thaws out at this point I’m going to drain the water from the rice that’s been soaking and I’m going to add it to my pot with 2 and 1/2 cups of chicken

Stock if you want to add water it’ll have less flavor or vegetable broth that’s fine too if you’re using basmati rice you’re going to need less water for this and less stock an equal amount of stock we’ll do 1 and 1/2 cups for the basmati rice but I add more because this

Rice is a little bit starchier I’m also going to add a teaspoon and a half of salt and I’m just going to give this a mix bring it to a boil once it boils reduce the heat to a simmer cover the pot and let it cook for 15 minutes on

Low then while that’s happening I have two scallions that I’m just going to thinly slice and just add them on top of the shrimp because after the 15 minutes pass you’re going to go ahead and uncover the pot add the shrimp and the scallions to the rice mix everything up

Cover it again and just let it simmer for another four to 5 minutes so the shrimp can fully cook and everything can come together this is so delicious with some fresh lemon juice on top some finely chopped parsley if you prefer Dill you could do Dill instead and

That’s it it’s ready to serve so just like that the meal is ready there are so many variations you can make of this I’m I use corn today but you can use your favorite veggies to make this it’s up to you let me know if you’re using different veggies which ones you’re

Using in the comment section down below I like to serve this with fresh lemons because the lemon really brightens everything up some finely chopped parsley of course if I had some right now to show you in the video I’ll probably take them out later definitely some feta and olives go really nice with

This a nice green lettuce salad would just be delicious with this let’s do the taste test M so good so delicious I usually don’t use this rice because it kind of mushes a little bit but I like it because it just it’s just comforting you know anything that

Your mom makes and that you that you recreate at home just makes you feel warm and fuzzy inside those are the feelings I’m getting but it’s so good the corn makes it nice and sweet the shrimp is so delicious over this perfectly cooked the lemon is nice and

Fresh I hope you give this recipe a try it also tastes really good with z ziki and that garlic bread that I made if you want to learn how to make that garlic bread click over here and I will see you right over there yes s