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.

Ingredients

• Cooking spray
• ½ loaf Bakery French bread
• 2 tablespoons unsalted butter
• ½ cup maple syrup
• 4 oz Deli Brie cheese

Prep

• Coat baking sheet with spray.
• Cut eight (½-inch-thick) slices from bread.

Steps

1. Coat baking sheet with spray. Cut bread into 8 (½-inch-thick) slices (reserve remaining half loaf for another use).
2. Preheat large, nonstick sauté pan on medium 1–2 minutes. Melt butter in pan, then add syrup and bring to a simmer.
3. Add bread to pan, turning immediately to coat both sides; cook 3–4 minutes on each side until bread is browned and syrup has been absorbed. Transfer bread to baking sheet.
4. Cut Brie into 8 slices. Arrange cheese slices on bread; let stand 2–3 minutes for cheese to melt and syrup to set. Serve.