From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 small shallot, minced
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup corn (reserved from corn used in broth)
  • 1/4 cup chopped Roma tomatoes
  • 1/4 cup chopped arugula
  • 7-8 ounces cooked penne
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon chopped cilantro, to garnish

  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 4 tablespoons minced garlic
  • 1 tomato, diced
  • 1/4 cup olive oil
  • 2 ears corn
  • 1 gallon chicken broth
  • Salt and freshly ground pepper, to taste

For broth:
  In a large, heavy stockpot, sauté onion, carrot, celery, garlic and tomato in olive oil until transparent and browned.  Grill corn until just brown, then cut kernels off cob.  Reserve kernels and add cobs to vegetable mixture.  Stir in chicken broth, salt and pepper.  Reduce stock by half and strain vegetables off.  Set broth aside.

Saute garlic and shallot in olive oil for a few seconds.  Add shrimp and partially cook.  Add corn, tomatoes and arugula and saute for about 5 minutes.  Add broth, penne, salt and pepper to shrimp mixture.  Top with chopped cilantro and serve.


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