Recipe courtesy of Cookworks
Show: Cookworks
Episode: Shrimp and Crab
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Scampi Bowl
Total:
1 hr 55 min
Prep:
40 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 55 min
Prep:
40 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Soup: 
Corn Broth:
Garlic Croutons:

Directions

Soup: 

In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt.

Garnish with basil and 2 Garlic Croutons.

Corn Broth:

Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve.

Garlic Croutons:

Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.

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