Recipe - Sauteed Shrimp And Rice With Fresh Corn

3 Scallions, trimmed
2 tablespoon Unsalted butter
1 cup Uncooked longgrain white
Rice
1 One fourth cup Water
One half cup Dry white wine
1 teaspoon Salt
1 cup Fresh corn kernels (from 2
Ears of corn
8 ounce Mediumsized shrimp, shelled
And deveined
1 tablespoon Torn fresh basil leaves
One half teaspoon 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 palegreen part of the scallions. Heat 1 tablespoon of
the butter in a mediumsized 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.