Sauteed Shrimp with Corn and Tomatoes
from Sara Foster's Fresh Every Day
3 Tablespoons olive oil
1 shallot minced
1 1/2 pounds large shrimp, peeled and deveined
Sea salt and freshly ground black pepper to taste
1 Tablespoon unsalted butter
1 heirloom tomato, cored and diced
Kernals from 2 ears fresh corn (Silver Queen preferred)
6 fresh basil leaves, cut into thin strips
1. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add half of the minced shallot and saute for about 1 minute, just to soften. Add half of the shrimp, season with salt and pepper, and saute for 1 to 1 1/2 minutes per side, until the shrimp turn pink. Remove the shrimp and shallots from the pan and cover loosely with foil to keep warm. Add the remaining tablespoon olive oil and repeat with the remaining shallot and shrimp.
2. Melt the butter over high heat in the skillet you cooked the shrimp in, being careful not the let the butter brown. Stir in the tomato and corn and saute until the corn is tender, 3 to 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 and serve warm.
I served this with some good french bread and it made a light supper. If you have heavy eaters, this may not be enough in itself for a full dinner for four, but it's very easy and very good! If you've been reading this blog for awhile, you know my love for Foster's Market in Durham, N.C. and I tend to cook a lot out of her cookbooks in the summertime. Her recipes always prove that fresh food is better!