Shrimp And Corn In A Butter Bath Recipes

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SHRIMP AND CORN WITH BASIL



Shrimp and Corn with Basil image

Categories     Herb     Shellfish     Sauté     Quick & Easy     Basil     Shrimp     Corn     Healthy     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 5

2 tablespoons unsalted butter
Kernels from 2 ears corn
1/2 pound shelled large shrimp
4 scallions, chopped
1/4 cup fresh basil, thinly sliced

Steps:

  • Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

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

SHRIMP WITH CORN BUTTER



Shrimp With Corn Butter image

Make and share this Shrimp With Corn Butter recipe from Food.com.

Provided by Mebriella

Categories     < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 18

4 ears corn, kernels cut off and reserved, cobs reserved
1/2 onion, quartered
1 garlic clove, crushed
6 cups water
1/2 cup heavy cream
1 tablespoon cornstarch, mixed with
1 tablespoon water
3/4 cup Butter Buds, plus
2 tablespoons Butter Buds
kosher salt
fresh ground pepper
1 cup rice flour
1 large egg
1/2 cup whole milk
1 lb shelled and deveined small shrimp
vegetable oil, for frying
snipped chives, for serving
lime wedge, for serving

Steps:

  • In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
  • Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
  • Strain the broth into a heatproof bowl, discarding the solids.
  • Return the broth to the saucepan and bring to a boil.
  • Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
  • Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes.
  • Transfer the mixture to a blender and puree until smooth.
  • Strain the puree through a medium sieve set over a bowl.
  • Stir in the Butter Buds and season the sauce with salt and pepper; keep warm.
  • Set a rack over a baking sheet. Put the rice flour in a pie plate.
  • In another pie plate, beat the egg with the milk.
  • Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
  • Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
  • In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°.
  • Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
  • Using a slotted spoon, transfer the shrimp to a paper towel-lined baking sheet and season lightly with salt and pepper.
  • Repeat with the remaining shrimp.
  • Transfer the shrimp to a platter and garnish with chives and lime wedges.
  • Spoon the sauce into a bowl and serve right away.
  • MAKE AHEAD The sauce can be refrigerated overnight. Reheat gently before serving.

Nutrition Facts : Calories 983.9, Fat 33.4, SaturatedFat 16.7, Cholesterol 467.1, Sodium 1396.9, Carbohydrate 126.4, Fiber 8.1, Sugar 15.2, Protein 50.4

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.

SHRIMP AND CORN PILAF



Shrimp and Corn Pilaf image

Categories     Rice     Shellfish     Side     Low Fat     Quick & Easy     Lunch     Shrimp     Corn     Fall     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

1 teaspoon plus 1 tablespoon unsalted butter
3 green onions, white and green parts sliced separately
1 cup long-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can vegetable broth
1 cup fresh corn kernels or frozen thawed
8 ounces uncooked large shrimp, peeled, deveined
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
Lemon wedges

Steps:

  • Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
  • Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.

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.

CAJUN CORN AND SHRIMP



Cajun Corn and Shrimp image

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Nutrition Facts :

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