Asian-Inspired Virtual Meal Prep Class March 3rd!

Smoky Shrimp, Sweet Summer Tomato and Corn Saute

40 Minutes


4 people

Lorem ipsum dolor sit amet, consectetur adipicibe elit, sed do eiusmod tempor inci didunt ut labore e dolore magnna ad aliquam. Ut enim ad minim. quis nostrud exer citation ullamco laboris nisi ut aliquip ex ea commodo co nsequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fu giat nulla pariatur. Excepteur sint occaecat cupidatat non proident. sunt in culpa qui officia deser unt a mollit anim id est laborum. Lorem ipsum dolor sit amet, consectetur adipicibe elit sed do eiusmo.



Adjust Servings
1ear of corn, baked in the husk for 30 minutes at 400°F and cooled or 2 cups corn kernels
3tbsp olive oil divided
1lb shrimp, peeled and deveined (option to remove the tails)
2tbsp dry white wine
2cloves garlic, peeled and minced (about 2 tbsp)
Additional white wine or water for deglazing the pan
1pint cherry tomatos, cut in half length wise
1/2tsp smoked paprika
1/2tsp ground black pepper
6-10leaves chiffonade
Nutritional Information
317 Calories


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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
Move the corn mixture to one side of the pan. Add the shrimp back into the empty side just to warm (about 30 seconds).
Mark as complete
Spoon the corn mixture into a bowl or onto a plate. Top with the shrimp and remaining basil.
Mark as complete
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.

Leave a Reply

Your email address will not be published. Required fields are marked *