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Shrimp Scampi

  • Servings2
  • 1 tsp chopped cilantro
  • 1 large ear of fresh corn
  • 1/8 of a cup of baby heirloom tomatoes, cut into quarters
  • 1/4 tsp jalapeno, sliced paper thin on mandolin
  • 6 Jumbo (21/25) shrimp, peeled, deveined, seasoned with salt and pepper
  • Zest of 1 lime plus juice of ¼ lime
  • 1 tsp minced garlic
  • 2 oz Rama European Style Butter Blend
  • 1/4 cup white wine 
  1. Remove kernels from corn cob, sauté in 1oz melted Rama over medium high heat until lightly browned. Remove from pan with a slotted spoon and set aside.
  2. Add remaining 1oz Rama to the hot pan and melt
  3. Add shrimp and sauté 1 min on each side
  4. Add the corn, sauté for an additional minute, then add tomatoes and garlic and sauté.
  5. Add the lime and white wine and reduce for one minute, then add butter, cilantro and jalapeno, and season to taste.
  6. Serve as is or over angel hair pasta.

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