Agriculture Reference
In-Depth Information
Quarter the zucchini lengthwise, then slice crosswise about '/8 inch thick. You should have
about 4 cups.
Cut the corn from each cob. Holding each cob upright in a wide, shallow bowl, cut away
the kernels with a sharp knife. Then, using the back of the knife (dull edge down), scrape
any corn left on each cob into the bowl.
Melt the butter in a large skillet over medium heat. Add the chorizo and cook until well
browned, about 10 minutes. Add the green onions and red bell pepper and cook until
softened, about 5 minutes. Add the zucchini and shrimp and cook briefly.
Add 2 teaspoons salt and the wine. Raise the heat to high and cook until the wine is re-
duced to a syrup, about 5 minutes.
Add the corn and 1/2 cup of the shrimp stock and reduce the liquid until the pan is
nearly dry. Add another 1/2 cup of the stock and the heavy cream and cook until slightly
thickened and creamy, about 5 minutes. Remove the pan from the heat and stir in the basil.
Taste for salt and serve.
