Tomato Garlic Shrimp Over Creamy Corn And Maple Sticky Bread Recipes

TOMATO-GARLIC SHRIMP OVER CREAMY CORN AND MAPLE STICKY BREAD

Steps:

• Slice corn from cobs (3 cups).
• Chop onion and tomatoes.
• 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.
• Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
• 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.
• Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.
• Nutritional Information: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg; SODIUM 1190mg; CARB 21g; FIBER 3g; PROTEIN 27g; VIT A 30%; VIT C 25%; CALC 25%; IRON 8%.
• Maple Sticky Bread:.
• Coat baking sheet with spray.
• Cut eight (1/2-inch-thick) slices from bread.
• Preheat large nonstick sauté pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer.
• Add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). Transfer bread to baking sheet.
• Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.
• Nutritional Information: CALORIES (per 1/4 recipe) 330kcal; FAT 14g; CHOL 45mg; SODIUM 340mg; CARB 42g; FIBER 1g; PROTEIN 8g; VIT A 6%; VIT C 0%; CALC 10%; IRON 6%.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

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.