Use up some of your ripe summer veggies with this succulent seafood supper!
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
4 to 6
4 to 6
- Pat the shrimp very dry and season with salt and pepper.
- In a large (12-inch) skillet, heat the olive oil over medium-high.
- 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.
- 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.
- 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.
- Add the garlic and red-pepper flakes and cook, stirring until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan.
- Cook until nearly evaporated, then add the butter and stir until melted.
- 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.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.