I like this spicy shrimp and corn stir-fry recipe because it calls for fresh corn that is still on the cob.
The corn is cut into 4 inch size pieces, which is just right for picking up. You will get your hands a little dirty, but it is well worth it. Just have plenty of napkins close by and remember to be careful when picking up a glass or cup, because your hands may be a bit slippery.
1 lb. medium sized shrimp, shells removed, leaving tails (May be fresh or frozen)
4 ears fresh sweet corn, cut into 4 inch pieces
1 to 2 jalapeno peppers, diced
1 to 2 tspn garlic cloves, finely minced
1 small red onion, diced
1 tspn grated lemon zest
3 tbspn unsalted butter
4 scallions, thinly slice green and white part
2 tbspn fresh lemon juice
6 to 8 fresh basil leaves that have been rolled and cut into thin strips
Salt and black to taste
Cook the corn for about 10 minutes or until done, then drain and place on paper or cloth towel to remove any remaining water. Prepare the items (garlic, scallions, onion, basil leaves and jalapeno peppers) that need to be diced, etc. Prepare each separately and place in separate small bowls. Set aside.
Melt butter in a medium sized heavy skillet over medium-high heat. When butter is completely melted, add the diced onion and saute until it is translucent. This will take 3 minutes. Add garlic and jalepeno peppers to the onion and stir. Cook for 2 more minutes.
Make sure the shrimp is dry, then place in the skillet along with the corn. Stir shrimp and corn to mix, and cook until the shrimp turns pink and is done. This will take 5 minutes or so. Add scallions, lemon zest and the lemon juice. Stir once more and taste. Season to with salt and pepper.
Remove from heat and just before serving add the basil, mix well and serve with a side of brown rice or over rotini (little corkscrews) pasta. A nice green vegetable such steamed green been will go well with either the rice or the pasta. Serve with crusty bread.
Makes 4 or 5 servings.