Serves 2-4
2 Tbs olive oil
4 cloves of garlic, sliced thinly
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.
2 Tbs olive oil
4 cloves of garlic, sliced thinly
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
- In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.
- Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes.
- Add your herbs, stir gently to combine.
- To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.
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