Shrimp with Tomatoes and Corn

cookingwithcandi

May 31

I saw this recipe on the New York Times cooking site by Ali Slagle. One of my most favorite cooking sites. I made a few changes to recipe and would highly recommend checking out this recipe. Sometimes I serve with rice but this recipe stands on its own as a meal. You can use pasta or bread as well. If you love shrimp and corn and tomatoes this one's for you.

Perfect in the summer months with all that sweet fresh corn out there. Grab some fresh corn and use it in this wonderful dish.

Enjoy!

Ingredients:

1 pound large shrimp, peeled and deveined -- I used under 12 ( meaning 12 to a pound) Mexican White Shrimp-- this is the shrimp I prefer but use what you can get and like

Kosher Salt and Pepper

2 Tablespoons Extra-Virgin Olive Oil

1 pint cherry or grape tomatoes -- there are so many variations out there now-- I used these tiny little grape tomatoes but would use different colors as well ( heirloom grape / cherry tomatoes)

2 cups fresh or frozen corn-- app. 4 ears fresh corn

5 garlic cloves--minced

1/2 teaspoon red-pepper flakes -- we like the heat use at your own discretion-- this was not spicy

1/4 cup dry white wine

2 Tablespoons fresh lemon juice from 1 large lemon

2 Tablespoons unsalted butter

*extra lemon wedges and cut up fresh basil for serving--totally optional

Directions:

Pat the shrimp dry and season with salt and pepper. In a large skillet heat the olive oil over medium high heat. Add the shrimp and cook until pink and lightly golden in spots, app. 1 - 2 minutes on each side. Remove with slotted spoon to a plate and set aside. You will finish cooking through at the end and you don't want shrimp to over-cook.

Add the tomatoes to the skillet, you can season with a little salt and pepper if you'd like and cook stirring a few times just till the tomatoes to start to blister, 3-4 minutes. Add the corn, season with salt and pepper, and cook, stirring a few times to incorporate. Tomatoes will start to burst and the corn is golden , another 3- 4 minutes.

Add the minced garlic and red-pepper flakes and cook stirring another few minutes.

Reduce heat to medium and add the wine and lemon juice, stirring any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted . Add back the shrimp and stir until warmed through and shrimp is fully cooked , another 2 minutes or so. Stove was on medium-low.

Taste for Salt and Pepper . Add some fresh Basil if you'd like and you can serve with some extra lemon wedges .