Servings: 6 to 8
1 pound large shrimp, in shell
1/2 cup chopped green onion (trimmings saved)
1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided
3 to 4 zucchini (4 cups sliced)
6 ears of corn (about 5 cups kernels)
1 tablespoon butter
3/4 cup diced Spanish chorizo
or other mildly spicy dried
sausage (about 2 ounces)
1/2 cup dry white wine
1/4 cup whipping cream
3 tablespoons slivered basil
1. Shell the shrimp, collecting the shells in a small deep saucepan; set the shrimp aside. Add the green onion and red bell pepper trimmings to the saucepan. Barely cover the shells and trimmings with water, about 3 to 3 1/2 cups, and bring to a simmer over medium heat. Cook 30 minutes, then remove from heat and let steep another 30 minutes. Sitr in one-half teaspoon salt and strain into a measuring cup. You should have about 3 cups of shrimp stock; what you don't use for this recipe can be stored tightly covered in the refrigerator.
2. Cut the zucchini in quarters lengthwise, then into crosswise slices about three-eighths-inch thick. You should have about 4 cups.
3. Cut the corn from the cobs by holding each cob upright in a wide, shallow bowl and cutting away the kernels with a sharp knife. Using the back of the knife, scrape any corn left on the cob into the bowl.
4. Melt the butter in a large skillet over medium heat. Add the chorizo and cook until well browned, about 8 to 10 minutes. Add the green onion and red bell pepper and cook until softened, about 5 minutes.
5. Add the zucchini and shrimp and cook for a minute. Season with 2 teaspoons salt. Add the wine and raise the heat to high. Cook until the mixture is reduced to a syrup, about 5 minutes. Add the corn and one-half cup shrimp stock and let it reduce. Add another one-half cup stock and the whipping cream and cook just until slightly thickened and creamy, about 5 minutes.
6. Remove the pan from the heat and stir in the slivered basil. Taste and adjust seasoning and serve immediately.