SWEET CORN AND SHRIMP "RISOTTO"

SWEET CORN AND SHRIMP

Yield 4-6

Number Of Ingredients 15

1 cup Spanish Chorizo- 2 Links
1 T butter or oil
1 bunch Green Pepper (1/2 cup) chopped
1 Large red pepper chopped
4 medium Zucchini (4 cups) diced
1 lb shelled Shrimp
1/2 white wine
8 ears of corn-kernals cut off (5 cups)
1 cup shrimp stock*
1/2 cup heavy cream
3 T basil slivered
*Shrimp Stock
1 T olive oil
Shells from 1 lb shrimp
1 1/2 cup water

Steps:

Heat oil in large fry pan Saute chorizo until 3/4 cooked add onion and red pepper, sauté until tender add zucchini and shrimp, cook until shrimp are 1/4 done add wine, reduce add corn kernels and 1/2 cup shrimp stock. cook 2 minutes add remaining 1/2 cup shrimp stock, cook until corn is crisp, add cream and serve in bowls add basil on top * Shrimp stock Heat oil medium low, add shells cook 2 minutes stirring often add water, simmer 5-7 minutes, pressing down of shells with spatula to extract flavor. pour tour mesh stariser into sauce pan, press down to until all liquid extracted.