Tomato-garlic Shrimp over Creamy Corn

420 calories per 1/4 recipe. Recommend serving with maple sticky bread

Photo by Connie O.
Adapted from publix.com

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from publix.com

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

Directions

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.

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