This dish was inspired by a combination finding fresh corn on the cob on sale, and remembering my Bon Appetit magazine had been left open to read this recipe next: Pan-seared Scallops with chorizo and corn”. So as I wandered the store, I put this recipe together base on that sounding like an interesting recipe. A little spicy, a little sweet, and a little healthy.
Added bonus: I did this in one saute pan! (however, you could use more, but everything was served hot) and it only took less than 20 minutes.
3 ears of corn, cut off the cob
8 ounces of andouille sausage, diced
2 tbsp olive oil, divided
2 tbsp butter
1 pint of cherry tomatoes, halved
1 lb of raw shrimp, deveined and peeled
1 tbsp Old bay
1/2 cup dry white wine
2 cups fresh spinach
Salt and pepper to taste
In a medium saute pan, heat 1 tbsp oil oil and 2 tbsp butter. Add corn and sausage. Saute for about 6-7 minutes until the corn is almost tender.
Add sliced tomatoes for 1 minutes. Adjust seasoning, and remove from the heat.
Add 1 tbsp olive oil to the pan. Season shrimp with old bay and saute until just cooked through (about 3 minutes.)
Remove shrimp, and deglaze the pan with the white wine, scraping up the bits on the pan.
Add fresh spinach and toss until just cooked through (about 2 minutes.) Adjust salt.
Plate all ingredients while warm.