Summer Saute: Shrimp, Corn & Cherry Tomatoes
This is the easiest and most delicious summer recipe.
You will want to eat this every night for a week!
It's best made with fresh Jersey corn, however, I have been known to use a bag of defrosted Trader Joe's white corn too. shhhh.
I like to use my homegrown cherry tomatoes too.
All made in one lovely, well seasoned, cast iron skillet.
Here is what you'll need to make everyone happy:
Summer Saute of Shrimp, Corn & Cherry Tomatoes:
4 husks of fresh summer corn, husked and kernels sliced off (or a 16 oz. bag of defrosted frozen corn)
2 big cloves of garlic, chopped
1 tbsp of ancho chili powder
zest and juice of 1 lime
a dash of cayenne
1 tsp of kosher salt
1 lb. of large shrimp, cleaned and tails removed
handful of fresh basil or cilantro
handful of chopped scallions or chives
Heat the olive oil in a 12" cast iron skillet and cook the garlic 1 minute until fragrant.
Next, lay the corn to cover the pan. Let cook for about 5 minutes, undisturbed, it will get a nice char.
Move the corn around with a wooden spoon and add the chili powder, lime zest, cayenne and kosher salt.
Let cook another 5 minutes.
Add in the cherry tomatoes and cook 2 minutes or so.
Push the corn (it should have a nice brown crust by now) and tomatoes to the side of the pan and add the shrimp.
Let the shrimp cook a minute or two on each side, then toss everything together and squeeze in the lime juice.
Add in the herbs and taste for seasonings.
This is delicious served hot or cold!