Once in a while I come across a recipe that is so simple, I actually even think to myself “this seems too simple to be very good.”
But in my quest to even simplify some of my life lately, I should really remind myself that sometimes it is the simplest things that yield the greatest return.
Lazy day fishing by a pond with my family….super simple, super awesome. Breeze through a hammock with a good book in the back yard… understated perfection. Fresh summer anything from the garden… bound to be nearly divine.
That’s how it is with this recipe. Put excellent simple ingredients together, toss it around for maybe 10 minutes, and seems too good to be true.
But good and true it is!
From one of my favorite chefs, Sarah Foster, I give you a summer dish of epically simple and fabulous proportion!
Sautéed Summer Shrimp with Fresh Corn, Tomatoes, and Basil (serves 4-6)
- 3 Tbsp olive oil
- 1 shallot, minced (I ran out of shallots and so I substituted a finely chopped 1/2 onion)
- 1 1/2 lbs large shrimp, peeled and deveined
- sea salt and freshly ground black pepper to taste
- 1 Tbsp butter
- 1 heirloom tomato cored and diced (I just used 2 regular tomatoes from the farmers market)
- kernels from 2 ears fresh corn
- 6 fresh basil leaves, cut into thin strips
1. Heat 2 Tbsp of the olive oil over medium-high heat in a large skillet. Add the minced shallot and saute for 1 minute, just to soften. Add the shrimp, season with salt and pepper, and saute for about 1 1/2 minutes per side or until the shrimp all turn pink. Remove the shrimp and shallots from the pan and cover loosely with foil to keep warm. (If you need to do this in 2 batches to cook everything evenly, then just divide everything in half and do it twice. I’m lazy, so I do it all at once.)
2. Melt the butter over high heat in the skillet you cooked the shrimp in, being careful not to let the butter brown. Stir in the tomato and corn and saute until the corn is tender, 3-4 minutes. Return the shrimp to the pan, sprinkle with the basil, and stir just to coat the shrimp with the sauce and warm them slightly. Season with additional salt and pepper as needed and serve warm.
I served it tonight with spinach that I quickly wilted on the stove in a tad of butter with salt and pepper. Also, our family LOVES this brown rice and quinoa mix from Seeds of Change that we pick up at Costco. It only takes 90 seconds to warm up and has a good bit less sodium than many of the other 90 second rice packets contain.
That’s it! See…super simple, super summery, and super delish!
For more awesome recipes from Sarah Foster, I highly recommend both of her cookbooks which can be found on Amazon! This recipe is from Fresh Every Day, which is probably my favorite of the two!
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