Had some fresh corn on the cob and peppers so fixed this easy recipe for dinner.
Here is what you will need:
3- large ears of corn…or 4 medium
1# or more of shrimp(peeled and deveined)(can also use scallops)
salt and pepper to taste
2 tablespoons of butter
2 tablespoons of olive oil
4-5 oz tomato trinity(diced tomato,green pepper,sweet onion)
2 oz or so of thinly sliced sweet red pepper
2 cloves of garlic peeled and minced (can subst. jarred)
1/2 teaspoon ground cummin
1/3 cup chopped fresh basil leaves
1/3 cup chopped frsh cilantro
Cut corn from cob into bowl while holding upright
peel and clean shrimp(or scallops),rinse, pat dry and lightly salt and pepper…set aside
take two non stick pans and put one tablespoon of butter and olive oil in each and place on high heat. Add corn,bell pepper,tomato,onion and minced garlic in one pan with cummin and shrimp or scallop to the other pan. stir and cook until veggies are cooked crisp-tender…3-4 minutes only…do not overcook!.. and until shrimp/scallop are done…about 5 minutes.
just prior to serving add chopped cilantro to the shrimp and chopped fresh basil to the corn mixture. place shrimp on top of corn mixture and add salt and ground pepper to taste.
I served with Zatarans New orleans style yellow rice and fresh asparagus baked in oven with olive oil and sprinkled with parm. cheese.
15 minute cook time once you have your supplies together…quick ,easy and YU
