Summer Shrimp and Corn Sauté
This is a perfect summer dish for a few reasons.
First, it’s super light! Who doesn’t want to keep things light while it’s bikini season??
Second, it’s super quick and easy. Without prep, the cook time is only 5-10 minutes!
Third, it’s great to take to a Barbecue. It goes well with the flavors of a BBQ, as well as serves well at all temperatures; warm, cool, and room temperature.
|Cooking Club Ladies surrounding our dishes!|
1 teaspoon salt
2 ears corn (husked, kernels cut off the cob)
2 cloves garlic (sliced)
1/2 red onion (thinly sliced)
1 jalapeno, diced
1/4 cup white wine
1/4 cup basil, sliced
1/4 cup dill
2 tablespoons butter
extra-virgin olive oil
Preheat a large sauté pan over medium high heat. Add a touch of olive oil.
Season shrimp with chili powder and salt. Sauté shrimp for 2-3 min. until just cooked through. Remove from the heat.
Add corn, garlic, red onion and jalapeno. Season with salt and pepper until translucent and fragrant (about 2-3 minutes.)