SWEET CORN AND SHRIMP "RISOTTO"
Steps:
- Heat oil in large fry pan Saute chorizo until 3/4 cooked add onion and red pepper, sauté until tender add zucchini and shrimp, cook until shrimp are 1/4 done add wine, reduce add corn kernels and 1/2 cup shrimp stock. cook 2 minutes add remaining 1/2 cup shrimp stock, cook until corn is crisp, add cream and serve in bowls add basil on top * Shrimp stock Heat oil medium low, add shells cook 2 minutes stirring often add water, simmer 5-7 minutes, pressing down of shells with spatula to extract flavor. pour tour mesh stariser into sauce pan, press down to until all liquid extracted.
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- Shell the shrimp, collecting the shells in a small deep saucepan; set the shrimp aside. Add the green onion and red bell pepper trimmings to the saucepan. Barely cover the shells and trimmings with water, about 3 to 3 1/2 cups, and bring to a simmer over medium heat. Cook 30 minutes, then remove from heat and let steep another 30 minutes. Sitr in one-half teaspoon salt and strain into a measuring cup. You should have about 3 cups of shrimp stock; what you don't use for this recipe can be stored tightly covered in the refrigerator.
- Cut the zucchini in quarters lengthwise, then into crosswise slices about three-eighths-inch thick. You should have about 4 cups.
- Cut the corn from the cobs by holding each cob upright in a wide, shallow bowl and cutting away the kernels with a sharp knife. Using the back of the knife, scrape any corn left on the cob into the bowl.
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