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Tomato-garlic Shrimp over Creamy Corn

By

420 calories per 1/4 recipe.

Recommend serving with maple sticky bread

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Rate this recipe 4.7/5 (9 Votes)

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.

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