Tomato-Garlic Shrimp over Creamy Corn and Maple Sticky Bread

Tomato-Garlic Shrimp Over Creamy Corn


3 ears fresh corn

1 small onion, finely chopped

2 medium tomatoes, coarsely chopped

3 tablespoons olive oil, divided

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup sour cream

3 oz queso fresco (or ricotta) cheese

1 lb jumbo, peeled/deveined shrimp (tails off)

1/2 teaspoon roasted garlic/herb seasoning

2 tablespoons lemon herb finishing butter


Slice corn from cobs (3 cups).

Chop onion and tomatoes.


1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.

2. Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.

3. Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.

4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

Maple Sticky Bread


Cooking spray

1 (12-oz) Bakery baguette or French bread

2 tablespoons unsalted butter, divided

1/2 cup maple syrup, divided

4 oz Deli brie cheese


Coat baking sheet with spray.

Cut eight (1/2-inch-thick) slices from bread.


1. Preheat large nonstick sauté pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer.

2. Add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). Transfer bread to baking sheet.

3. Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.


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