SHRIMP BAKED WITH CORN, TOMATOES AND CUMIN

Shrimp Baked with Corn, Tomatoes and Cumin image

Provided by Florence Fabricant

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
1 small onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly-ground black pepper to taste
2 cups uncooked corn kernels
1 ripe medium-size tomato, seeded, juiced and finely chopped
2 tablespoons lemon juice
1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)
1 tablespoon chopped fresh coriander

Steps:

Preheat broiler.
Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
Add lemon juice to remaining butter mixture. Pour over shrimp.
Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 1 gram