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Rice Pilaf with Sweet Corn and Shrimp

Rice Pilaf with Sweet Corn and Shrimp

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

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.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 2

    large shallots, halved and thinly sliced

  • ¾

    teaspoon red pepper flakes

  • 2

    teaspoons grated lemon zest, plus 2 teaspoons lemon juice

  • Kosher salt

  • 1½

    cups long-grain white rice, rinsed and drained

  • 1

    cup fresh or frozen corn kernels

  • 1½

    cups low-sodium chicken broth or water

  • 1

    pound extra-large (21/25 per pound) or large (26/30 per pound) shrimp, peeled (tails removed), deveined and chopped into ¾-inch pieces

  • 2

    cups lightly packed baby arugula, roughly chopped

  • ½

    cup roasted red peppers, patted dry and diced

Step 1

In 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low.

Set the cooking time for 13 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Working quickly, scatter the shrimp in an even layer on the rice, then drape a kitchen towel across the pot and re-cover without locking the lid in place. Let stand for 10 minutes.

Stir the shrimp into the rice mixture, then re-cover with the towel and lid for another 5 minutes. Fluff the mixture, stirring in the arugula, roasted peppers and lemon juice. Taste and season with salt.