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 pound shrimp (16/20 count, peeled and deveined, tails off)1 teaspoon chili powder
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
kosher salt and freshly ground black pepper to taste 

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.)   

Add white wine and bring to a summer, cook until reduced by half. 

  •  Add fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. Add shrimp back in and warm through. Remove from heat. 

  • Serve to lots of awesome friends! 

Original Recipe: 

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