Name: Scampi Bowl
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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; 8 ears corn; 6 cups water; 1 teaspoon kosher salt; 12 slices French baguette, cut on the bias; 2 garlic cloves; 1/4 cup softened butter

Directions

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.

Recipe courtesy The Cookworks, 2003

On Tonight

Scampi Bowl

Soup:

Corn Broth:

Garlic Croutons:

Corn Broth:

Garlic Croutons:

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