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Tomato-Garlic Shrimp and Creamy Corn
Recipes
Tomato-Garlic Shrimp and Creamy Corn
4 servings
35 minutes total

Ingredients

  • 1 lb peeled/deveined jumbo shrimp, tails removed
  • 3 ears fresh corn (or 3 cups frozen whole kernel corn)
  • 1 small yellow onion
  • 2 medium tomatoes
  • 3 cloves garlic
  • 2 lemons, for juice
  • 3 tablespoons olive oil, divided
  • 1 ½ teaspoons creole seasoning, divided
  • 1 (7.5 oz) tub whipped jalapeño cream cheese
  • ½ cup dry vermouth (or white wine)
  • 2 tablespoons unsalted butter

Prep

    • Slice corn from cobs (3 cups).
    • Chop onion and tomatoes.

Steps

    1. Thaw shrimp. Remove husks and silks from corn; slice kernels from cobs (3 cups). Chop onion finely, chop tomatoes coarsely, and slice garlic thinly. Juice lemons (3 tablespoons).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add onions and ½ teaspoon seasoning; cook and stir 2–3 minutes until tender. Stir in corn kernels; cook 2–3 minutes until corn is crisp-tender.
    3. Transfer corn mixture to food processor (or blender); add cream cheese, then pulse until desired consistency.
    4. Wipe out pan, then heat on medium-high 1–2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and remaining 1 teaspoon seasoning; cook 1 minute.
    5. Add garlic; cook and stir 1 minute. Add wine and tomatoes. Cook 1 minute or until wine is reduced by two-thirds and shrimp are pink and opaque.
    6. Remove pan from heat; stir in lemon juice and butter until melted. Serve shrimp and sauce over corn.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 420, Total Fat 26g, Sat Fat 11g, Trans Fat 0g, Chol 165mg, Sodium 1540mg, Total Carb 21g, Fiber 2g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 6%, Iron 4%, Potassium 8%