Sauteed Shrimp With Corn In Spicy Wine Sauce Recipes

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SAUTE SPICY SHRIMP, PEA SHOOTS WITH ROASTED CORN AND CHILE-MANGO WHISKEY SAUCE

Steps:

• Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
• Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.
• In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.
• To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.
• In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.
• Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-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.