15 minutes
A vibrant and fresh dish featuring succulent shrimp, blistered tomatoes, and charred corn, all brought together with a zesty lemon-garlic butter sauce.
Large Shrimp, peeled and deveined
0 lb
to taste
Black Pepper, ground
to taste
tablespoons
0 pint
Corn Kernels, fresh or frozen
cups
Garlic Clove, minced
each
teaspoons
cups
Lemon Juice, from 1 lemon
tablespoons
Unsalted Butter, cut into 5 pieces
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Season Shrimp
Pat the shrimp dry with a paper towel, then season them generously with kosher salt and black pepper.
2. Cook Shrimp
In a large 12-inch skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp in a single layer and cook for about 1-2 minutes per side until they turn pink and lightly golden. Once cooked, remove the shrimp from the skillet and set aside.
3. Blister Tomatoes
Add the cherry tomatoes to the same skillet, seasoning them lightly with salt and pepper. Cook for about 3-4 minutes, stirring minimally to allow them to blister.
4. Char Corn
Add the corn kernels to the skillet, seasoning again with a pinch of salt and pepper. Cook for another 3-4 minutes, allowing the corn to char slightly and the tomatoes to burst fully.
5. Add Garlic and Red Pepper Flakes
Add the minced garlic and red-pepper flakes to the skillet, cooking for about 1 minute until the garlic becomes fragrant.
6. Add Wine and Lemon Juice
Reduce the heat to medium and pour in the dry white wine and fresh lemon juice, scraping up any brown bits stuck to the bottom of the skillet. Let the liquid simmer until it nearly evaporates.
7. Add Butter
Stir in the unsalted butter, one piece at a time, letting each piece melt before adding the next to create a smooth sauce.
8. Return Shrimp
Return the cooked shrimp to the skillet, tossing them in the sauce until they are warmed through.
9. Garnish and Serve
Remove the skillet from the heat and sprinkle with chopped parsley. Season to taste with salt and black pepper. Serve with additional lemon wedges if desired.
Use lime instead of lemon, replace the shrimp with blackened fish or chicken, add black beans and avocado, and serve with a side of warm tortillas.
Replace shrimp with chicken, scallops, or firm white fish like cod. If you're vegetarian or vegan, consider using tofu, tempeh, or a sturdy mushroom variety like portobello.
Use tofu as the protein, replace lemon with lime, add a splash of soy sauce and sesame oil, and stir in some snap peas or bok choy.
Use chicken instead of shrimp, add olives and capers, swap lemon with balsamic vinegar, and serve over orzo or couscous.
Swap out the lemon for lime or orange for a different citrus note. Change the garlic to shallots or onions for a mellower or sweeter taste.
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