Tomato-garlic Shrimp over Creamy Corn

By connieo

420 calories per 1/4 recipe.

Recommend serving with maple sticky bread

Ingredients

• 3 ears fresh corn
• 1 small onion, finely chopped
• 2 medium tomatoes, coarsely chopped
• 3 Tbsp olive oil, divided
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 1/2 cup sour cream
• 3 oz queso fresco (or ricotta) cheese
• 1 lb jumbo, peeled/deveined shrimp (tails off)
• 1/2 tsp roasted garlic/herb seasoning
• 2 Tbsp lemon herb finishing butter

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from publix.com

Preparation

Step 1

Prep: Slice corn from cobs (3 cups) & chop onion & tomatoes

1. Preheat large saute pan on medium-high 2/3 minutes. Place 1 Tbsp oil in pan, then add onions, salt, & pepper; cook & stir 2/3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
2. Transfer mixture to food processor (or blender); add sour cream & cheese, then blend until smooth.
3. Heat same pan on medium-high 1/2 minutes. Place remaining 2 Tbsp oil in pan, then add shrimp & garlic/herb seasoning; cook & stir 3-4 minutes or just until shrimp turn pink & opaque.
4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.