Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.Bubba Blue
Mike drove down to Davis’ to pick up our fresh 30 pounds of fresh off the boat shrimp that we package up for the season and they were so pretty that I couldnt resist saving several for a quick pasta and shrimp dish for dinner after all was said, done, and safely stored in. the freezer. I might add that the fresh scallops are out f this world as well and since the prices have gone up we cherish them and save for several celebratory dinners. I started out intending to cook Tieghan Gerard’s recipe, but I quickly went ff track and just recalled the basic idea and ingredients as time was short…such an easy recipe that you can adapt to your liking and heat level.
Here is the recipe that inspired me “Spicy Lemon Butter Shrimp Scampi with Herbed Corn” and I did make 1/2 the recipe for the most part keeping the wine and lemon juice amounts. I got lazy and didn’t feel like digging around for the basil pest in the freezer so I tossed in plenty of fresh to take its place. Still there was enough of just the pasta left, minus the shrimp that I had a nice bowl for lunch for lunch…the second best thing is that I had leftover homemade tomato zucchini soup from lunch the day before just enough to top the pasta off and reheated it all for lunch today, Oh that was so good.
- 1 pound of your favorite short pasta
- 2 tablespoons EVOO
- 1 stick (8 tablespoons) salted butter
- 1 shallot, chopped
- 6 cloves garlic, chopped
- 3 ears corn on the cob, kernels removed
- 2 tablespoons fresh thyme leaves
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- chili flakes
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1/2 cup dry white wine or fresh clam or shrimp broth
- juice from 1 lemon
- 1/4 cup basil pesto or fresh basil, use less
- 2 tablespoons fresh chopped chives
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss with olive oil. 2. Meanwhile, melt together the butter, garlic, and shallots. Cook 1 minute, until the garlic is fragrant. Add the corn, thyme, chili powder, cayenne, chili flakes, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes. 3. Stir in the shrimp, tossing with the butter. Pour in the wine and lemon juice, bring to a boil. Cook until the shrimp is pink, 4-5 minutes. Remove from the heat and stir in the pesto and chives. 4. Divide the pasta between bowls. Spoon the shrimp and sauce over the pasta and give it a nice toss. Serve topped with fresh basil and thyme.