*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood                          Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Scallions, trimmed
    2       tb           Unsalted butter
    1       c            Uncooked long-grain white
    1 1/4   c            Water
      1/2   c            Dry white wine
    1       t            Salt
    1       c            Fresh corn kernels (from 2
                         Ears of corn
    8       oz           Medium-sized shrimp, shelled
                         And deveined
    1       tb           Torn fresh basil leaves
      1/2   ts           Fresh thyme leaves, stripped
                         From stems
                         Lemon wedges
   Cut the green tops from the scallions.  Thinly slice
   them and set aside. Chop the white and pale-green part
   of the scallions.  Heat 1 tablespoon of the butter in
   a medium-sized saucepan, add the chopped scallion, and
   sute until tender, about 2 minutes.
   Stir in the rice and saute 2 minutes more.  Add the
   water, wine, and salt. Heat to boiling, stirring well.
   Cover and cook over low heat for 12 minutes.
   Uncover and stir in the corn, shrimp, remaining
   tablespoon of butter, basil, and thyme.  Cover and
   cook for 3 minutes, or until the liquid is absorbed
   and the shrimp are cooked. Serve sprinkled with the
   green scallion tops and garnished with the lemon
   wedges.  Leftovers are good served cold.
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