Corn Tomato And Shrimp Saute Recipes

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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.

CORN, TOMATO, AND SHRIMP SAUTE



Corn, Tomato, and Shrimp Saute image

Make and share this Corn, Tomato, and Shrimp Saute recipe from Food.com.

Provided by Psugrl

Categories     < 15 Mins

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

2 1/2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1/2 cup onion, chopped
1 1/2 cups fresh corn kernels
2 cups cherry tomatoes
1/2 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, coarsely ground

Steps:

  • Heat 2 tbs of the oil in a medium nonstick skillet over medium-high heat.
  • Add shrimp and cook until lightly golden, about 2 minutes on each side.
  • Transfer shrimp to plate.
  • Add the remaining 1/2 tbs oil, the garlic, and onion to the skillet.
  • Saute until the onion starts to soften, about 1 minute.
  • Stir in the corn and cook 1 minute.
  • Add the cherry tomatoes and cook 1 minute longer.
  • Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes.
  • Remove the heat and stir in the basil, salt, and pepper.

Nutrition Facts : Calories 270.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 172.8, Sodium 327.3, Carbohydrate 17.8, Fiber 3, Sugar 4.7, Protein 26

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