Summer Prawn Scampi with Tomatoes and Corn
….My grandson SIWOO came to my house to have dinner together. Today’s main dish was meatball pasta because DJ wanted to eat it. I thought for a moment what to make for one of the side dishes, and then I got busy taking out the ingredients for prawn scampi that I wanted to make for SIWOO. Also I added corn kernels instead of noodles as an appetizer. Prawn goes along well with a lot of garlic, butter, tomatoes, and lemon. Farm-fresh garlic is typically harvested from June to August and can be found at the markets. Fresh garlic is a fantastic way to add lots of flavor in it. Actually, this dish makes everyone the happiest. It’s nostalgic, classic, and delicious. My family enjoyed it a lot and my two year old grandson loved it too. Lastly, I tried another tip, I added some peperoncini for spicy taste…. The spicy taste was delicious for me. My husband ate this without a word. I asked later how did it taste? He said “I ate prawns too often these days”….hahaha. Today, I succeeded deliciously with fresh tomatoes harvested from my garden. This recipe is from NYT Cooking.
Servings: 4
Time: 50 minutes
Ingredients:
- 1 lb prawn, peeled and deveined
- sea salt to taste
- black pepper to taste
- onion powder to taste
- garlic powder to taste
- 3 tbsp extra- virgin olive oil
- 2 cups tomatoes, cut into small size
- 2 cups fresh corn kernels
- 5 garlic cloves, minced
- 3–4 peperoncino(or red flakes: this is optional)
- 1/4 cup dry white wine
- 2 tbsp fresh lemon juice
- 5 tbsp unsalted butter
- 3 tbsp parsley and chives, chopped
Cooking Instructions:
- Put the prawn into a tray and season onion powder, garlic powder, sea salt, 1 tbsp extra-virgin olive oil, and black pepper onto the prawn to mix well softly. Set aside for 10 minutes.
2. After 10 minutes, heat a skillet with medium high heat and add 2 tbsp extra-virgin olive oil into the skillet.
3. Grill the marinated prawn into the skillet for 1–2 minutes per side until cooked lightly golden. Turn off the heat.
4. Transfer the cooked prawn onto a tray and set aside.
5. Heat the same skillet with medium heat and add the tomato, sea salt, and black pepper into the skillet to stir them until they start to blister for 2 minutes.
6. Add the corn kernel, sea salt, and black pepper into the skillet to keep stirring until the corn is golden for 2–3 minutes.
7. Add the garlic and peperoncino(this is optional) into the skillet to keep stirring them for 1 minutes.
8. Reduce the heat to medium low heat and add the white wine and lemon juice into the skillet to cook until nearly evaporated.
9. Add the butter and the cooked prawn into the skillet to stir them for 1–2 minutes.
10. Turn off the heat and add the parsley and chives onto the scampi.
11. Serve it as an appetizer.
You can also view this recipe on instagram.
