Sweet corn and tomatoes are the foundation of this dish. Shrimp cooks very quickly and once the corn is cooked, this meal comes together in less than 10 minutes. Cook the corn 1-2 days ahead of time, or take the smart shortcut and use defrosted, frozen corn.Print
Smoky Shrimp, Sweet Summer Tomato and Corn Saute
Two delicious staples of summertime—juicy sweet corn and bright red tomatoes—create a fresh foundation for this quick and easy meal. The blended flavors of garlic and white wine make a light and tasty glaze that is perfect when topped off with a bit of fresh basil.
Although it can be ready in less than 45 minutes, no one would ever know by tasting it how simple this recipe actually is. And if the corn is prepared in advance, it’s quicker to put together (or, make it even faster by using frozen corn as a clever cheat). This delightfully easy recipe is the perfect ending to a hot summer day!
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Main Course, Seafood
- 1 ear of corn, baked in the husk for 30 minutes at 400°F and cooled or 2 cups corn kernels
- 3 tbsp olive oil (divided)
- 1 lb shrimp, peeled and deveined ((option to remove the tails))
- 2 tbsp dry white wine
- 2 cloves of garlic, peeled and minced ((about 2 tsp))
- Additional white wine or water for deglazing the pan
- 1 pint cherry tomatoes, cut in half lengthwise
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 6–10 (depending on size) leaves of basil, ribbon cut or "chiffonade"
- To prepare the corn, preheat oven to 400° degrees. Place the corn in a pan or on a baking sheet and cook for 25 minutes. Cool and peel the husk off the corn. There will be little to no silk left. Holding the corn vertically, slice the kernels off the cob and set aside.
- Heat a large sauté pan to medium-high. Add 1 Tbsp of olive oil and heat until it shimmers. Add the shrimp at a single level. Let the shrimp cook about 1 minute, then turn each shrimp over with tongs or a spatula. Cook the other side for about 45 seconds. Turn off the heat and remove the shrimp with a slotted spoon or tongs onto a plate.
- Turn the heat back on to medium-high. Deglaze the pan with 1 Tbsp of white wine. Add the remaining 2 Tbsp olive oil and heat for about 30 seconds. Add the garlic and cook just until lightly browned. Stop the cooking process by adding a splash of water or wine.
- Add the corn, tomatoes, smoked paprika, salt, and pepper. Stirring, heat until warm, about 1 minute. Fold in three-quarters of basil. Taste and adjust the salt and pepper if desired.
- Move the corn mixture to one side of the pan. Add the shrimp back into the empty side just to warm (about 30 seconds).
- Spoon the corn mixture into a bowl or onto a plate. Top with the shrimp and remaining basil.
Substitutions (optional): You can omit the shrimp or substitute leftover, shredded rotisserie chicken for the shrimp. Omit the basil and shrimp and add ½ tsp of cumin, ½ cup chopped cilantro, 1 can of black beans, and garnish with lime and diced avocado.
Level Ups (Optional): Add a handful of spinach leaves and ¼ cup of sliced green onion for more flavor and fiber.
- Calories: 317