As you can tell from reading my blog, I can usually find delicious and easy recipes at The New York Times and their app @nytcooking. Last weekend I found a recipe for Summer Shrimp Scampi with Tomatoes and Corn. The recipe serves four and takes 15 minutes to prepare in ONE skillet. As luck would have it, my local ShopRite has fresh jumbo (21/25 count) domestic, wild caught shrimp on sale for $11.99/lb. or with your Price Plus card, $9.99/lb.
Besides the shrimp, tomatoes and corn, you’ll need garlic, red pepper flakes, dry white wine, fresh lemon juice, unsalted butter and chopped parsley, chives or torn basil leaves. Unfortunately, I couldn’t find any Jersey grape tomatoes just yet. New Jersey tomatoes are just starting to come to the farm stands for $3.99/lb.
The shrimp is prepared in four easy steps. The shrimp are sautéed set aside. In the same pan, the tomatoes are cooked until they start to blister in spots. Next the corn is added. Each step is seasoned with salt and pepper. After the tomato/corn combination and the tomatoes start to burst open, the garlic and red pepper flakes are added.
A little acid is needed in the dish, wine and lemon juice come next followed by the butter. The shrimp is then returned to the pan to be heated through.
Just before serving, add what every green herb you selected and adjust seasoning. A squeeze of lemon and dinner is ready.
I invited a friend over to sample this recipe. She normally does not eat shrimp, but she trusts my cooking. She had two helpings! My friend is a healthy eater, eats small portions and rarely goes back for seconds, but she thoroughly enjoyed the meal, as did my husband and I.
As sometimes I feel the yield on some the NYT recipe seems insufficient for 4, I doubled the recipe. I had enough left over to have another evening. The second time I made angel hair pasta and dressed the pasta with the shrimp sauce...yummy! While the corn, tomatoes and herbs are in season, give this recipe a try. ShopRite’s end Saturday.
Summer Shrimp Scampi with Tomatoes and Corn
The New York Times - Ali Slagle
Yield: 4 Servings
Time: 15 minutes
1 pound large shrimp, peeled and deveined
Kosher salt and pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional).
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.