Scampi Bowl (The Cookworks) |
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Prep Time: 40 Minutes Cook Time: 75 Minutes |
Ready In: 115 Minutes Servings: 6 |
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Ingredients:
1/4 cup butter |
2 large vidalia onions, halved and thinly sliced |
16 new potatoes, halved |
1 teaspoon kosher salt, plus 1 tablespoon |
1/4 teaspoon saffron |
corn broth, recipe follows |
2 pounds raw scampi, peeled, tail on, deveined, butterflied |
1 cup corn kernels, reserved from corn broth |
1 cup cherry tomatoes, halved |
1/2 cup basil, torn into large pieces, for garnish |
12 garlic croutons, recipe follows |
Directions:
1. In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt.
2. Garnish with basil and 2 Garlic Croutons.
3. Corn Broth:
4. 8 ears corn
5. 6 cups water
6. 1 teaspoon kosher salt
7. Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve.
8. Garlic Croutons:
9. 12 slices French baguette, cut on the bias
10. 2 garlic cloves
11. 1/4 cup softened butter
12. Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.
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