WEEKDAYS 1e|12c|p

Summer Corn & Shrimp Sauté

Michael Symon
Servings: 4
under 5 min
Part 1 of 2

A tasty corn and shrimp saute is the perfect dish for your next BBQ this summer!

  • Ingredients
  • step-by-step directions
Summer Corn & Shrimp Sauté
  • 1 pound shrimp (16/20 count, peeled and deveined)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 ears corn (husked, kernels cut off the cob)
  • 2 cloves garlic (sliced)
  • 1/2 red onion (thinly sliced)
  • 1 fresno chili (sliced)
  • 1/4 cup white wine
  • 1 lime (zested)
  • 1/4 cup basil
  • 1/4 cup mint
  • 2 tablespoons butter
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • Preheat a large sauté pan over medium-high heat.
  • Season shrimp with chili powder and salt. Toss well to coat.
  • Add a drizzle of olive oil to the pan along with the shrimp. Sauté for 1 minute. Then, add the corn, garlic, red onion and fresno chili. Season with salt and pepper and sauté until translucent and fragrant, about 2-3 minutes. Add the white wine and bring to a simmer, cook until reduced by half. Add the lime zest, fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. Serve and finish with a drizzle of olive oil.
  • Tip: reserve the corn cobs, shrimp shells and vegetable scraps to make a homemade stock.
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