Friday, June 4, 2010

Corn, Tomato, and Shrimp Saute

"This dish makes use of summer's best- fresh corn, tomatoes, and basil.  To save time consider purchasing precleaned (but not cooked) shrimp at your fish market."

2 1/2 T olive oil
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
1/2 cup chopped onion
1 1/2 cups fresh corn kernels (from 2 ears of corn)
2 cups cherry tomatoes
1/2 cup chopped fresh basil
1/4 t salt
1/4 t coarsely ground black pepper

Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat.  Add the shrimp and cook until lightly golden, about 2 minutes on each side.  Transfer the shrimp to a plate.

Add the remaining 1/2 tablespoon oil, the garlic, and onion to the skillet.  Saute until the onion starts to soften, about 1 minute. 

Stir in the corn and cook 1 minute.

Add the cherry tomatoes and cook 1 minute longer.  Add the reserve shrimp and continue to saute until they are opaque inside, 1-2 minutes.  Remove from heat and stir in the basil, salt, and pepper.

Makes 4 servings

My Review

This dish tastes like summer!  And it only takes about 15 minutes to prepare.  I used grape tomatoes and sweet onion and the flavors were great together served over a whole wheat pilaf.  Delicious!


  1. This is a very fresh looking dish. Perfect for summer, with all of the summer veggie flavors.

  2. I need that Weight Watchers "Make It In Minutes" Cookbook. A fresh, flavorful and nicely put together dish with great ingredients!

  3. I have several Weight Watchers cookbooks. I love the recipes, they are usually simple and fresh. This looks delicious!

  4. Yummy! perfect for summer! very little cooking and prep involved but sounds delish! will try!

  5. This dish looks really refreshing. Many thanks for sharing this cool recipe.

  6. That is summer at its finest! Great combination of flavors!

  7. Beautiful pictures, and I like your optimism--Bring on the summer food, never mind the cold spring we've been having in Seattle...