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Skillet Shrimp and Sweet Corn Pilaf
This rice pilaf featuring sweet corn and briny shrimp comes together in a skillet rather than a saucepan. The greater surface area translates to more even cooking, particularly for the shrimp, as they can be distributed in a single layer instead of piled up. Browning the corn kernels in butter and olive oil creates a flavor base for the rice, and adding the shrimp at the end ensures they remain plump and tender. Fresh summer corn has the sweetest flavor and best texture; you will need one large ear to get one cup of cut kernels. Frozen corn works well, too; just be sure to thaw them and pat them dry before use. Bring the skillet to the table for serving, but before scooping out portions, stir the pilaf to combine everything and scrape up from the bottom to loosen any flavorful browned, crusty bits that may have formed.
4
Servings
Tip
Don’t remove the tails when peeling the shrimp. The tails pack a surprising amount of flavor that add depth and richness. After seasoning the shrimp, don’t put them in the refrigerator. They’ll cook more evenly and quickly if they’ve lost their chill.
50 minutes
Ingredients
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1
pound extra-large (21/25 per pound) or large (26/30 per pound) shrimp, peeled (tails left on) and deveined
-
2
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01In a medium bowl, toss the shrimp with 1 tablespoon of the oil, ¼ teaspoon of the paprika, half of the garlic, the lime zest and ½ teaspoon each salt and pepper; set aside at room temperature. In a 12-inch skillet over medium, heat the remaining 1 tablespoon oil and the butter until the butter is foamy. Add the corn and cook, stirring once or twice, until lightly browned, 2 to 3 minutes.
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