Scampi Bowl

Total Time:
1 hr 55 min
40 min
1 hr 15 min

6 servings

  • Soup:
  • 1/4 cup butter
  • 2 large Vidalia onions, halved and thinly sliced
  • 16 new potatoes, halved
  • 1 teaspoon kosher salt, plus 1 tablespoon
  • 1/4 teaspoon saffron
  • Corn Broth, recipe follows
  • 2 pounds raw scampi, peeled, tail on, deveined, butterflied
  • 1 cup corn kernels, reserved from Corn Broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup basil, torn into large pieces, for garnish
  • 12 Garlic Croutons, recipe follows
  • 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:
  • 8 ears corn

  • 6 cups water

  • 1 teaspoon kosher salt

  • 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:
  • 12 slices French baguette, cut on the bias

  • 2 garlic cloves

  • 1/4 cup softened butter

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