Shrimp and Corn with BasilAlan Richardson
This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.
Recipe information
Total Time
15 minutes
Yield
Serves 2 as a main course
Ingredients
2 tablespoons unsalted butter
Kernels from 2 ears corn
1/2 pound shelled large shrimp
4 scallions, chopped
1/4 cup fresh basil, thinly sliced
Preparation
Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
