Recipe - Roasted Shrimp Wchanterelles And Swt Corn

Three fourths pound Jumbo shrimp or large prawns
One fourth cup Butter
2 Cloves garlic; cut or sliced up
2 teaspoon Fresh thyme; chopped

CHANTERELLES & SWEET CORN
2 Corn cobs; husked
1 tablespoon Vegetable oil
1 tablespoon Butter
Three fourths cup Chanterelle mushrooms;
quartered
One half cup Sweet red pepper; fine dice
One fourth cup Vegetable/chicken stock
1 tablespoon Fresh basil; chopped
Salt
Pepper

Date: Fri, 9 Feb 1996 17:02:01 0400

From: "Paul A. Meadows" ag441@ccn.cs.dal.ca
Oyster or Shiitake mushrooms may be substituted for chanterelles.

Chanterelles With Sweet Corn: Brush corn cobs with oil; grill, covered,
over medium heat, turning, for about 10 minutes or until corn is tender.
Remove from grill. Let cool; using sharp knife, slice kernels from cobs.

In large skillet over medium heat, melt butter; cook mushrooms and red
pepper for 3 minutes or until tender. Add stock to skillet and bring to
simmer; cook, stirring, for about 3 minutes or until almost all liquid has
evaporated. Add corn and basil; simmer for 1 minute. Season with salt and
pepper to taste. Set aside.

Leaving shells on, slice lengthwise through shrimp but not all the way
through. Open up each shrimp like butterfly; place, flesh side up, on
baking sheet.

In small saucepan, heat butter with garlic over medium heat until butter
has melted. Brush shrimp with butter mixture. Bake in 450F 230C oven for
about 5 minutes or just until pink.

Sprinkle shrimp with thyme. Spoon mushroom and corn mixture into centre of
serving platter; arrange shrimp around edge. Serve immediately.

Recipe by John Bishop, owner of Bishop's Restaurant, Vancouver, BC, Canada
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"

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