SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
SAUTEED SHRIMP WITH CORN IN SPICY WINE SAUCE
Steps:
- Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
- Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
- Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.
- Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
- Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.
ZUCCHINI, CORN & TOMATO SAUTE
This is a great way to use up some of your garden zucchini. We always have tons of zucchini and have to think of ways to use it up. This is a great veggie side dish that can go with any summer dish. I served it up with steak and a side of rice. Very yummy!
Provided by LoveLilKai
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!
CORN AND TOMATO SAUTE
A very colorful and simple veggie side dish. Takes just minutes to prepare and cook. Recipe from Womans Day magazine.
Provided by Marie
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in a large nonstick skillet over medium high heat.
- Stir in corn and tomatoes and saute until tomatoes just begin to split.
- Remove from heat and stir in chives.
- Add salt and pepper and serve.
Nutrition Facts : Calories 108.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 5, Sodium 310.8, Carbohydrate 16.6, Fiber 2.7, Sugar 2.4, Protein 2.8
EASY SHRIMP AND TOMATOES
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
- Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.
Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g
CORN, TOMATO, AND SHRIMP SAUTE
Make and share this Corn, Tomato, and Shrimp Saute recipe from Food.com.
Provided by Psugrl
Categories < 15 Mins
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tbs of the oil in a medium nonstick skillet over medium-high heat.
- Add shrimp and cook until lightly golden, about 2 minutes on each side.
- Transfer shrimp to plate.
- Add the remaining 1/2 tbs oil, the garlic, and onion to the skillet.
- Saute until the onion starts to soften, about 1 minute.
- Stir in the corn and cook 1 minute.
- Add the cherry tomatoes and cook 1 minute longer.
- Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes.
- Remove the heat and stir in the basil, salt, and pepper.
Nutrition Facts : Calories 270.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 172.8, Sodium 327.3, Carbohydrate 17.8, Fiber 3, Sugar 4.7, Protein 26
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