Summer Shrimp Corn and Tomato Skillet
Pop open the bottle of sauvignon blanc and say cheers to the warmer days and sunshine. Summer Shrimp Corn and Tomato Skillet is packed with seasonal ingredients and fresh vibrant flavors.
Equipment
- 1 large skillet
- knife/cutting board
Ingredients
- 1/2 lbs medium shrimp, peeled and deveined
- 1 ear corn
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 shallot, diced
- 1/4 cup white wine
- 1 tbsp fresh tarragon
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel, devein, and clean your shrimp.
- Remove the kernels of the corn from the cob. Set aside.
- Heat a large skillet over medium heat. Add the olive oil.
- Add the shallot and garlic and allow it to sauté for 2-3 minutes until the shallot is translucent.
- Add the corn. Let it cook for 5 minutes.
- Add the tomatoes and season with salt and pepper. Allow the tomatoes to cook for 2-3 minutes until they're beginning to slump and burst.
- Arrange the shrimp into the skillet. Allow the first side to cook for 2-3 minutes until they're just turning pink and opaque.
- Flip the shrimp and add the wine. Allow the second side to cook another 2-3 minutes until the shrimp is fully pink and opaque and C shaped.
- Remove from the heat. Garnish with tarragon.
- Serve with crusty bread or pasta.
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