Recipe: Shrimp with Black Pepper-Seasoned Corn Pops

this recipe is from the newspaper. It sounds very unique!

SHRIMP WITH BLACK PEPPER-SEASONED CORN POPS

1/4 cup olive oil
1 1/2 cups Kellogg's Corn Pops
1 Tablespoon cracked black pepper
1/3 cup minced shallots
1 Tablespoon minced garlic
36 large shrimp, cleaned and deveined
6 plum tomatoes, peeled, cored, seeded and finely diced
2 cups nonfat chicken broth
Juice of 2 lemons
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup butter, softened
2 Tablespoons minced fresh chives
18 spears asparagus, trimmed, blanched and cut into thirds

Heat 1 Tablespoon of olive oil in a medium saut pan or skillet. Add Corn Pops and season with cracked pepper. Saut for about 3 minutes, or just until the cereal is well coasted with the pepper. Using a slotted spoon, transfer the cereal to a double layer of paper towels to drain. Set aside.

Heat the remaining 3 Tablespoons of olive oil in a large saut pan or skillet over medium-high heat. Add the shallots and garlic, and saut for about 3 minutes or until very soft and translucent. Add the shrimp and saut for 2 minutes. Stir in the tomatoes, broth d lemon juice. Season with salt and pepper, and cook for another 3 minutes. Bring to a boil, reduce heat, and simmer until shrimp are fully cooked. The sauce should begin to thicken.

Beat in the butter. When emulsified, stir in the chives and asparagus. Spoon equal portions of the shrimp mixture into shallow soup bowls. Garnish each serving with black pepper-seasoned Corn Pops and serve immediately. Makes 10 servings.