Spirit of SRVS serves up for a good cause

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

1. Melt butter in a 12-inch nonstick skillet over moderately high heat.
2. Add corn and shrimp and cook, stirring, until shrimp are cooked through, 3-5 minutes.
3. Stir in scallions and basil and season with salt and pepper.