|¾ pounds||Jumbo shrimp or large prawns|
|2||Cloves garlic; sliced|
|2 teaspoons||Fresh thyme; chopped|
|2||Corn cobs; husked|
|1 tablespoon||Vegetable oil|
|¾ cup||Chanterelle mushrooms; quartered|
|½ cup||Sweet red pepper; fine dice|
|¼ cup||Vegetable/chicken stock|
|1 tablespoon||Fresh basil; chopped|
CHANTERELLES & SWEET CORN
Date: Fri, 9 Feb 1996 17:02:01 -0400 From: "Paul A. Meadows" <ag441@...> Oyster or Shiitake mushrooms may be substituted for chanterelles.
Chanterelles With Sweet Corn: Brush corn cobs with oil; grill, covered, over medium heat, turning, for about 10 minutes or until corn is tender.
Remove from grill. Let cool; using sharp knife, slice kernels from cobs.
In large skillet over medium heat, melt butter; cook mushrooms and red pepper for 3 minutes or until tender. Add stock to skillet and bring to simmer; cook, stirring, for about 3 minutes or until almost all liquid has evaporated. Add corn and basil; simmer for 1 minute. Season with salt and pepper to taste. Set aside.
Leaving shells on, slice lengthwise through shrimp but not all the way through. Open up each shrimp like butterfly; place, flesh side up, on baking sheet.
In small saucepan, heat butter with garlic over medium heat until butter has melted. Brush shrimp with butter mixture. Bake in 450F 230C oven for about 5 minutes or just until pink.
Sprinkle shrimp with thyme. Spoon mushroom and corn mixture into centre of serving platter; arrange shrimp around edge. Serve immediately.
Recipe by John Bishop, owner of Bishop's Restaurant, Vancouver, BC, Canada Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch" MM-RECIPES@...
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