Fresh Corn With Shrimp and Cherry Tomatoes
Serves 6-8|
Hands-On Time:
10m
|
Total Time:
15m
Ingredients
- 4 tablespoons olive oil
- 6 cups corn kernels, cut from 6 medium ears
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
- 1 cup thinly sliced scallions
- 1/2 cup chopped fresh cilantro leaves
Directions
- Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes.
- Remove from heat and transfer to a large bowl. Allow to cool slightly.
- Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste.
- Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.
Nutritional Information
- Per Serving
- Calories 244
- Calcium 38mg
- Carbohydrate 28g
- Cholesterol 96mg
- Fat 10g
- Fiber 5g
- Iron 3mg
- Protein 15mg
- Sat Fat 1g
- Sodium 135mg
What does this mean? See Nutrition 101.
Quick Tip
Order the shrimp ahead of time and ask your fish dealer to peel and devein it for you―it's usually free or only costs a fraction
more.
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