, Summer is the best of time of year to cook and eat, by far, with its hissing grills, saltwater-seasoned beach picnics, stone fruit dripping with juice, vine vegetables brimming with flavor and pastel cones of melting ice cream. I love it. In honor of the season, we’re unveiling the Summer 100, the New York Times Cooking recipes we think you should put on repeat for the next three months.
We’ve selected our favorite salads and desserts, recipes for the grill and ones that don’t require cooking at all, and dinners, of course — like the shrimp scampi below. Enjoy these five recipes to start. By Ali Slagle 4 servings 15 minutes 1.
Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side.
Use a slotted spoon to transfer the shrimp to a plate. 2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes. 3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir un.
