Categories: Eats, Life Style

Shrimp with Corn and Tomatoes

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Shrimp with Corn and Tomatoes features two beloved summer vegetables that are in their prime right now! Nothing is better than just-picked tomatoes and sweet corn, and this dish gets them on the table FAST and full of flavor.

Wild-caught shrimp is the protein of choice for this dish, and while it’s always okay to substitute, seafood really complements this dish. In keeping with a seafood protein, you could also sauté, bake or grill some less expensive white-fleshed fish (such as cod, tilapia or haddock) and serve atop the tomato/corn sauté. The flavor will still be out of this world!

 

Shrimp with Corn and Tomatoes

Adapted from: a recipe by Ali Slagle for NYT
Servings: 4

Ingredients:

  • 1 lb. gulf or other wild-caught shrimp, peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 freshly ground black pepper
  • 1 tbs extra virgin olive oil
  • 1 pint cherry tomatoes
  • 2 cups fresh corn kernels (from approx. 4 ears)
  • 4 garlic cloves, minced
  • 1/4 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup dry white wine
  • 2 tbs fresh lemon juice (from 2 lemons)
  • 2 tbs pastured organic butter
  • 3 tbs parsley, chives, or basil; chopped
  • 1 lemon, cut into wedges for serving
  • 4 cups hot cooked cauliflower rice


Directions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper. Heat the olive oil over medium-high heat in a nonstick pan and add the shrimp. Toss and cook untll shrimp is pink. If pan gets dry, add water. Transfer shrimp to a bowl and set aside.
  2. Add the tomatoes to the skillet and cook for 3-4 min; again, adding water if the pan gets dry.
  3. Add the corn and cook another 3-4 minutes, until the tomatoes start to burst and the corn is golden in spots
  4. Add the garlic, crushed red pepper, salt & pepper. Stir for 1 minute.
  5. Reduce heat to medium; add the wine and lemon juice to deglaze. Cook until the wine/lemon have nearly evaporated,
  6. Add the butter and shrimp and stir until the butter is melted. Remove from heat.
  7. Spread the hot cauliflower rice over a heated platter. Spoon the Shrimp with Corn and Tomatoes over the rice. Sprinkle with the herbs. Pass the salt, pepper, and quartered lemon for diners to further season their meal as they wish.

Notes: If you want to avoid using white wine (or just don’t have any on hand), subsitute  with 2 tbs water + 2 tbs apple cider vinegar or white wine vinegar.

 

#happyeating
#toyourhealth

JC

Photograph via: pinterest

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