Dinner Tonight: Shrimp, Buttered Corn, Noodles
Inspiration for tonight's dinner: a nearly labor-free meal. This meal is special enough (i.e. seafood and lots of butter) to be a terrific indulgence, but it is (as always) nice and quick so you can spend your last day of summer soaking up those last, delicious rays.
Menu
Buttered Corn and Noodles by aargersi
This recipe serves 4
8 ounces egg noodles
4 cobs of corn
4 strips of bacon
4 scallions
4 tablespoons butter
6 basil leaves
a pinch of fresh marjoram
zest from 1 lemon
salt and pepper
Cut the corn off of the cob, then milk the cobs as well. Thinly slice the scallions, and chop the herbs. ** to milk the cob - set the cob on end in a bowl and run the back side of your knife down it to get the juices and kernel tidbits out - this adds extra corny goodness to your dish! **
Start a pot of water boiling for the noodles. Cut the bacon into lardons and crisp it in a large skillet. When it is nice and crunchy, remove it to a paper towel and drain all but a thin coating of bacon fat. Put the heat on medium add the butter and the corn to the skillet. Season with a pinch of salt and a couple of grinds of pepper.
Your water should be boiling so put the noodles in, they probably take 6 minutes. Add the corn "milk" and the noodles to the skillet, then toss in the herbs and green onion and the bacon. Zest the lemon into the pan, toss, and serve!!
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The Grocery List (for 4)
2 ears of corn
8 ounces egg noodles
6 fresh basil leaves
4 scallions
4 strips bacon
Pinch fresh marjoram
25-30 shell-on large shrimp
We assume you have lemons, butter, salt, pepper, dried oregano, dried thyme, sweet paprika, garlic, onions, olive oil, Worcestershire sauce, cayenne and brandy (or cognac) around the house. If not, you'll need those too! And if you find that you have to buy brandy for this recipe, fear not! You could use the rest to make these, or this!
The Plan
1. Prep! Cut the kernels off the corn, 'milk the cob', crisp the bacon. Set some water on the stove to boil for the pasta. (If it boils before the shrimp are finished, just let it simmer to stay warm)
2. The shrimp need to happen in one fell swoop -- it's okay if they rest for a moment while you finish the pasta. So do the shrimp! Now! Flames!
3. As soon as the shrimp are done, tackle the pasta!
4. Serve! Dinner well done.
