San Francisco is notorious for having a cool summer but when late summer and early fall comes around, so does the heat. When that happens, I try to spend as little time as possible in the kitchen in front of the stove and oven. But a guy still has to eat! Though I love the traditional Asian shrimp summer rolls with their peanut dipping sauce, this time I decided to grab that yellow box of Old Bay Seasoning in the back of my pantry and give it some good use. Of course, if I’m adding the seasoning it to the shrimp, I decided that corn would be a perfect addition to the rolls would be fresh corn off the cob. The best thing about this dish was that I could just use the Anolon’s 2-Quart Saucepan for the shrimp and corn. And the chicken stock I used to cook the shrimp and corn doubled as a dipping sauce! Insanely easy and a great twist on a classic. Bounce over to Anolon’s site for the recipe!
I’m teaming up with Anolon for the next three months to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.