CORN, TOMATO, AND SHRIMP SAUTE

Corn, Tomato, and Shrimp Saute image

Provided by Psugrl

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

2 1/2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1/2 cup onion, chopped
1 1/2 cups fresh corn kernels
2 cups cherry tomatoes
1/2 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, coarsely ground

Steps:

Heat 2 tbs of the oil in a medium nonstick skillet over medium-high heat.
Add shrimp and cook until lightly golden, about 2 minutes on each side.
Transfer shrimp to plate.
Add the remaining 1/2 tbs oil, the garlic, and onion to the skillet.
Saute until the onion starts to soften, about 1 minute.
Stir in the corn and cook 1 minute.
Add the cherry tomatoes and cook 1 minute longer.
Add the reserved shrimp and continue to saute until they are opaque inside, 1-2 minutes.
Remove the heat and stir in the basil, salt, and pepper.

Nutrition Facts : Calories 270.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 172.8, Sodium 327.3, Carbohydrate 17.8, Fiber 3, Sugar 4.7, Protein 26