We are in the heart of harvest season. So many fruits and veggies are in season right now. In the past we normally have a rather large garden but over the years shade has crept into our only garden space and it's no longer a viable spot. This year all we have are few tomato plants and a couple of peppers in pots in our front yard.
Fortunately, we "know people". We've done a lot of farmers market shopping and we have some friends and co-workers who unload there leftover veggies on us. This meal was created because we had all these veggies in the fridge and need to get to them before they went bad.
The meal itself was just delicious. We do also grow a few herbs in boxes so the pesto was made from our fresh herbs. Just a little goes a long way in this dish and it was really killer. The corn was roasted in a pan to bring out it's natural sweetness and caramelize it a little. Everything pulled together over some yummy aromatic rice was just delicious, healthy, and beautiful!
Wine Pairing Suggestion:
Dry Riesling, Viognier, or any light-not to sweet- white table wine.
12 med raw shrimp
2 ears fresh corn
1 cup jasmine/aromatic rice, cooked
1 cup fresh basil leaves
1 tbsp toasted pine nuts
1/2 cup Parmesan cheese
1/4 cup olive oil
To make the pesto, combine all ingredients except oil into a food processor and process. Drizzle oil in while processing until combined
Peel and devein shrimp. Cook in hot skillet until pink about 1 minute on each side. Remove from skillet
Cut corn from the cob and cook in skillet until caramelized and warm.
Combine corn, shrimp and pesto in a bowl and mix well. Serve corn and shrimp mixture over rice. Squeeze lemon juice over for a brighter flavor.