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Tomato-Garlic Shrimp over Creamy Corn
Recipes
Tomato-Garlic Shrimp over Creamy Corn
4 servings
25 minutes total

Ingredients

  • 3 ears fresh corn (or 3 cups frozen whole kernel corn)
  • 1 small onion, finely chopped
  • 2 medium tomatoes, coarsely chopped
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup sour cream
  • 3 oz queso fresco (or ricotta) cheese
  • 1 lb jumbo, peeled/deveined shrimp (tails off)
  • ½ teaspoon roasted garlic/herb seasoning
  • 2 tablespoons lemon herb finishing butter

Prep

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

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and 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 and cheese, then blend until smooth.
    3. Heat same pan on medium-high 1–2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3–4 minutes or just until shrimp turn pink and opaque.
    4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

Amount per ¼ recipe serving: Calories 440, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 250mg, Sodium 580mg, Total Carb 18g, Fiber 3g, Sugars 6g, Protein 33g, Calc 25%, Vitamin A 30%, Vitamin C 25%, Iron 20%