Shrimp and Corn with Fresh Basil

From the kitchen of One Perfect Bite...I hope there are no secret rules or pledges associated with Meatless Monday. I'm going to proceed on the assumption that fish and shellfish are fair game for use by those participating in the challenge. I'll be working with shellfish today. I live in an area where frozen Alaskan shrimp are cheap and plentiful. While they're not suitable for all applications, the shrimp are perfect for budget family meals. Today's recipe takes all-American ingredients and uses a simple Asian stir-fry technique to make a wonderful family meal. This is a five ingredient recipe that actually works. Bob is always dubious about these really easy meals. I made this for his lunch today and got a high five for my efforts. While I used thawed, frozen corn to make the dish, it will be even better when fresh local corn can be used. I've adapted this recipe from one that appeared in Gourmet magazine a decade ago. I think those of you who try this, will love it. Here's the recipe that garnered me a "...this is really good!" Bon appétit.

Shrimp and Corn with Fresh Basil...from the kitchen of One Perfect Bite, adapted for Gourmet Magazine

Ingredients:
1/4 cup unsalted butter
3 cups sweet corn, thawed if frozen
1 pound shelled large shrimp
1 bunch green onions (white and tender green), chopped
1/2 cup fresh basil, thinly sliced
Salt and pepper to taste

Directions:
Melt butter in a large nonstick skillet over moderately high heat, then sauté or stir-fry corn and shrimp, stirring, until shrimp are cooked through, about 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper. Yield: 4 servings.

You might also enjoy these recipes:
Camarones a la Mexicana - One Perfect Bite
Brined Shrimp with Jalapeno and Garlic - One Perfect Bite
Shrimp Omelet from the Pearl River Delta - One Perfect Bite

This post is being linked to:
Meatless Monday at My Sweet and Savory

Farfalle with Fresh Tomato and Basil Sauce

This is a lovely, simple recipe that can bring summer sunshine to the winter table. Roma tomatoes, ripened in a brown paper bag, provide vibrant color throughout the year. While this recipe seems to have many parents, it first appeared on the Mayo clinic website. How much do I love this recipe? Let's see....it's inexpensive, fast, easy AND healthy. Remember when the kids spread their arms wide to show how much they loved something? I love this recipe that much. It's a great meatless dish for those who are fasting today.

Farfalle with Fresh Tomato & Basil Sauce

Ingredients:
3 tablespoons extra-virgin olive oil
3 large cloves garlic, thinly sliced
2 pounds Roma tomatoes, cored and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
1/2 pound dried farfalle
1 cup (about 5-oz.) ricotta salata, cut into 1/4 inch dice (optional)

Directions:
1) Heat oil and garlic in a large (12-inch) saute pan over medium-low heat until garlic is soft but not brown, about 5 minutes.
2) Add tomatoes, salt, and pepper to pan. Toss to combine. Raise heat to medium. Simmer, stirring occasionally, until tomatoes reduce to a thick, pulpy sauce, about 15 to 20 minutes. Remove from heat. Stir in basil to taste. Adjust seasoning if needed.
3) While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook farfalle until al dente. Drain well.
4) Toss pasta with sauce. Divide into individual serving bowls. Sprinkle with cheese if using. Yield: 4 servings.