Summer ecstasy: Buffalo shrimp and corn on the cob

The Miami HeraldJuly 31, 2013 

Serve these sauteed shrimp cooked Buffalo-style. Buffalo wings originated at a bar in the New York City of the same name. The amount of hot pepper is up to your taste.

Add celery with blue cheese dressing to this very American menu. It’s tangy and cool, and balances the heat in the shrimp. Fresh corn quickly cooked completes this summer dinner.

CORN ON THE COB

Here are two way to cook sweet corn:

Stovetop: Bring a large pot of water to a boil over high heat. Husk the corn, place it in the water and boil 5 minutes.

Microwave: Husk corn and wrap in a damp paper towel. Microwave on high for 3 minutes.

HELPFUL HINTS

Nutrition: This meal has 517 calories with 28 percent of them from fat.

Tips: Only 1 tablespoon crushed tomatoes is needed for the shrimp. Use the rest over pasta the next day or freeze for another time.

Fred Tasker’s wine tip: This fiery dish needs a super-rich white wine to soothe your palate. I’d try a sauvignon blanc-semillon blend.

To buy: 3/4-pound large raw shrimp, peeled and deveined; 1 small bottle cayenne pepper; 1 bottle honey; 1 bottle distilled white vinegar; 1 small can crushed tomatoes; 1 bunch celery; 2 ears corn on the cob; 1 bottle reduced-fat blue cheese dressing.

Staples: Butter, garlic, salt.

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