Corn And Olive Spread Recipe Recipe For Shrimp

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CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

SHRIMP & CORN STIR-FRY



Shrimp & Corn Stir-Fry image

I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CORN AND OLIVE SPREAD



Corn and Olive Spread image

Whip up a creamy spread that boasts a peppy flavor and color.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 32

Number Of Ingredients 7

2 packages (8 oz each) cream cheese, softened
1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
2 cans (4 1/4 oz each) chopped ripe olives, drained
1 can (11 oz) whole kernel sweet corn, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 medium red bell pepper, chopped (1 cup)
Bagel chips or tortilla chips

Steps:

  • In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
  • Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

SKILLET SHRIMP AND CORN WITH LIME DRESSING



Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

  • Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
  • Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
  • Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
  • Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
  • Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY



Olive-Parsley Pesto Spread with Shrimp and Celery image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 8 servings

Number Of Ingredients 10

3 ounces (1/4 cup) pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 pound (24-count) cooked shrimp
1/2 pound store bought celery sticks

Steps:

  • Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

SUMMERY SHRIMP, CORN AND AVOCADO DIP



Summery Shrimp, Corn and Avocado Dip image

Provided by Valerie Bertinelli

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
8 ounces peeled and deveined shrimp, chopped
2 ears corn, kernels cut off
1 small clove garlic, minced
Kosher salt
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/4 to 1/2 teaspoon hot sauce
1 large avocado, chopped
Tortilla chips, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
  • Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER



Garlic Butter Shrimp and Corn Sheet Pan Dinner image

This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 ears of corn, shucked and kernels removed
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds
1 tablespoon olive oil
Kosher salt
1/2 teaspoon crushed red pepper flakes
6 tablespoons unsalted butter, melted
4 cloves garlic, minced
Zest of 1 lemon, plus wedges for serving
1 1/4 pounds large peeled and deveined shrimp, tails removed
1 pint cherry tomatoes (about 10 ounces)
1/2 cup crumbled feta
1/2 cup lightly packed fresh basil leaves, torn

Steps:

  • Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
  • Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
  • Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
  • Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

CORN OLIVE SPREAD



Corn Olive Spread image

I actually call this Fiesta dip but there are so many "Fiesta" dips on this website and none of them are anything like this! This is a family favorite my family and my husband's family-enjoy!

Provided by gingersnap

Categories     Spreads

Time 2h10m

Yield 40 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened (fat free is ok)
1 (1 ounce) package dry ranch dressing mix
1 medium red bell pepper, chopped
1 (11 ounce) can corn, drained
1 (4 1/2 ounce) can chopped green olives, drained
1 (4 ounce) can green chilies, drained

Steps:

  • Mix cream cheese and ranch dressing.
  • Stir in remaining ingredients.
  • Cover and refrigerate for 1-2 hours.
  • Serve with a buttery cracker or in a round, hollowed out loaf of bread. (I use garlic and cheddar or cheddar and jalapeño from a local bakery).

Nutrition Facts : Calories 53, Fat 4.5, SaturatedFat 2.3, Cholesterol 12.5, Sodium 86.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 1.1

SHRIMP PASTA WITH CORN AND BASIL



Shrimp Pasta With Corn and Basil image

This particularly American combination of flavors - shrimp and corn - is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.

Provided by David Tanis

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
1 pound pasta, such as linguine or spaghetti
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry
Generous pinch of red-pepper flakes
2 cups tender corn kernels (from 2 or 3 ears)
2 tablespoons thinly sliced scallions
2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Steps:

  • Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
  • As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
  • Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
  • Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN



Summer Shrimp Scampi With Tomatoes and Corn image

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weekday, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Steps:

  • 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.
  • 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.
  • Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  • 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 until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  • Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

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