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Shrimp With Summer Veggies and Herbs

Recipes by Chef Steph

Chef Steph

Use up some of your ripe summer veggies with this succulent seafood supper!

ingredients

Shrimp With Summer Veggies and Herbs
  • 1 pound - pound large shrimp, peeled and deveined
  • 1 pinch - kosher salt and black pepper
  • 2 pint - 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 cup - dry white wine
  • 2 tablespoons - fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons - tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons - chopped parsley or chives, or torn basil leaves
Prep time
25 minutes
Cook Time
10  minutes
Serves
4 to 6

Directions

  1. Pat the shrimp very dry and season with salt and pepper.
  2. In a large (12-inch) skillet, heat the olive oil over medium-high.
  3. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan.
  8. Cook until nearly evaporated, then add the butter and stir until melted.
  9. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  10. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

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