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Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Brown Butter Shrimp with Corn, Bacon, and Avocado

Brown Butter Shrimp with Corn, Bacon, and Avocado

Our Food director Stacy Nelson adapted this recipe from Half Baked Harvest....

Serves 4

Ingredients:

4 strips bacon, chopped    
4 ears corn, kernels removed    
1/2 cup fresh basil, chopped    
juice from 1 lemon    
kosher salt and pepper    
1 pound medium shrimp    
4 tablespoons extra virgin olive oil    
4 cloves garlic, smashed    
1 tablespoon chopped fresh thyme    
1 pinch crushed red pepper flakes    
4 tablespoons butter    
1/4 cup white wine    
1 avocado, sliced

Preparation:

1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat.

Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.   

2. Wipe the skillet clean and return to medium-high heat. Add the olive oil. When the oil shimmers, add the shrimp and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat.    

3. Spoon the shrimp and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!