You may also like
Categories:Viewed: 60 - Published at: a year ago
Ingredients
- 5 ears of corn, shucked, kernels stripped from the cob
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon jalapeno pepper, minced
- 1 tablespoon butter
- olive oil
- 1/2 cup cream
- salt to taste
- 2 scallions, thinly sliced, white and light green parts only
- 1 pound shrimp (I prefer rock shrimp with this recipe, but regular peeled and deveined shrimp are fine)
Method
- Set a medium-to-large skillet over medium heat and melt the butter and a tablespoon of olive oil in the pan. Add the corn, garlic, ginger, and jalapeno, and allow to sizzle for a few minutes, stirring until they are just browned. Season with salt.
- Pour in the cream and stir to coat. Let cook for five minutes or so, until the cream has reduced and thickened. Remove from the heat and cover to keep warm.
- In a separate pan, heat a slick of olive oil over medium-high heat. Add the shrimp, seasoning with salt, and cook a minute or two on each side, until they are just opaque.
- To serve, ladle a scoop of corn into bowls and top with the shrimp. Sprinkle with scallions for garnish and eat warm.
