MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Shrimp Scampi w/Tomatoes & Corn
Categories: Seafood, Vegetables, Chilies, Herbs, Citrus
Yield: 4 servings

1 lb Large shrimp; peeled,
- deveined
Salt & black pepper
2 tb Extra-virgin olive oil
1 pt Cherry or grape tomatoes
2 c Corn kernels; fresh/frozen
5 cl Garlic; minced
1/2 ts Red-pepper flakes
1/4 c Dry white wine
2 tb Fresh lemon juice; + wedges
- for serving
5 tb Unsalted butter; in 5
- pieces
3 tb Chopped parsley or chives,
- or torn basil leaves

Pat the shrimp very dry and season with salt and pepper.
In a large (12") skillet, heat the olive oil over med-
high. Add the shrimp and cook until pink and lightly
golden in spots, 1 to 2 minutes per side. Use a
slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and
pepper, and cook, stirring just once or twice, until
they start to blister in spots, 3 to 4 minutes. Add the
corn, season with salt and pepper, and cook, stirring
just once or twice, until the tomatoes burst and the
corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring,
until you smell garlic, about 1 minute.

Reduce heat to medium, and add the wine and lemon juice,
scraping any brown bits from the bottom of the pan. Cook
until nearly evaporated, then add the butter and stir
until melted. Add the shrimp and its juices and stir
until warmed through. (If the sauce breaks and looks
greasy, add 1 or 2 teaspoons of water and stir until
emulsified.)

Remove from heat, add the herbs, season to taste with
salt and pepper, and serve with extra lemon for
squeezing over, if you like.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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