Scampi Bowl
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Cook for 15 minutes
2
Add scampi, corn kernels, and tomatoes
3
In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes
4
Add potatoes, 1 teaspoon of salt, and saffron
5
Saute for 1 minute
6
Increase heat to high and add Corn Broth
7
Bring to a boil, cover, and reduce to a simmer
8
Cover and cook for another 5 minutes
9
Season with 1 tablespoon of salt
10
Garnish with basil and 2 Garlic Croutons
11
Cut the kernels off 2 of the corn cobs and reserve for later
12
Grate the kernels off the remaining cobs, making sure to keep all the corn milk
13
Cut all 8 cobs into smaller pieces, about 2 inches long
14
Place corn milk, cobs, salt and water in a saucepan
15
Bring to a boil, reduce heat and simmer for 30 minutes
16
Strain broth and reserve
17
Toast the slices of French bread and rub each piece with the garlic cloves
18
Butter the toast and set aside