Fresh Corn with Shrimp and Cherry Tomatoes

Photo: Susie Cushner

Order the shrimp ahead of time and ask your fish dealer to peel and devein it for you--it's usually free or only costs a fraction more.

Yield: (serving size: serves 6 to 8)
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 38mg
  • Calories: 244
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 96mg
  • Fat: 10g
  • Fiber: 5g
  • Iron: 3mg
  • Protein: 15mg
  • Saturated fat: 1g
  • Sodium: 135mg

Ingredients

  • 4 tablespoons olive oil
  • 6 cups corn kernels, cut from 6 medium ears
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
  • 1 cup thinly sliced scallions
  • 1/2 cup chopped fresh cilantro leaves

Preparation

  1. Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes. Remove from heat and transfer to a large bowl. Allow to cool slightly. Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste. Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.
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