Agriculture Reference
In-Depth Information
Add the remaining dressing to the corn and tomatoes and stir together gently. Spoon the
corn mixture loosely over the arugula, then use a vegetable peeler to shave thin sheets of
cheese over the top. Serve.
Shrimp and Sweet Corn "Risotto"
This isn't really a risotto, because it has no rice. But even the sweetest varieties of
corn contain some starch, and that (and a little heavy cream) is what thickens the
quickly made shrimp stock.
8 SERVINGS
Shell the shrimp, setting the shrimp aside and collecting the shells in a small saucepan
with the green onion and bell pepper trimmings. Barely cover with water and bring to
a simmer. Cook for 30 minutes, then remove from the heat and let steep for another 30
minutes. Season with salt to taste and strain into a measuring cup. You should have about
3 cups of shrimp stock. (Store any leftover stock, tightly covered, in the refrigerator for up
to 1 week.)
