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This morning all of the gang gathered to cook for a good cause.
Chef Neely Draughon stopped by to make us Shrimp Corn and Basil while Bob Blankenship talked about the upcoming Spirit of SRVS event.
To purchase tickets, click here.
- Spirit of SRVS
- Auction, Food & Wine Tasting
- Saturday, August 1
- 7 p.m.
- Hilton Memphis
- 939 Ridgelake Blvd.
- (901) 869-9204
Shrimp Corn and Basil
2 tablespoons unsalted butter
1 ½ cups corn kernels (from 2 ears)
½ pound large shrimp in shells (21-25 per pound), peeled and deveined
4 scallions, chopped
¼ cup fresh basil leaves, thinly sliced
Salt and freshly ground black pepper
Instructions
- Melt butter in a 12-inch nonstick skillet over moderately high heat.
- Add corn and shrimp and cook, stirring, until shrimp are cooked through, 3-5 minutes.
- Stir in scallions and basil and season with salt and pepper.
