via The Chew
We have been very blessed since the arrival of Miss Annalee with a steady supply of meals and goodies from family and friends, so we haven't done much cooking. Last week I did throw together one meal for us that we loved - Summer Corn and Shrimp Sauté - and wanted to share!
• 1 pound shrimp (16/20 count, peeled and deveined)
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 ears corn (husked, kernels cut off the cob)
• 2 cloves garlic (diced)
• 1/2 red onion (thinly sliced)
• 1 fresno chili (sliced)
• 1/4 cup white wine
• 1 lime (zested)
• 1/4 cup basil
• 1/4 cup mint
• 2 tablespoons butter
• extra-virgin olive oil
kosher salt and freshly ground black pepper to taste
1. Preheat a large sauté pan over medium-high heat.
2. Season shrimp with chili powder and salt. Toss well to coat.
3. Add a drizzle of olive oil to the pan along with the corn, garlic, red onion and fresno chili. Season with salt and pepper and sauté until translucent and fragrant, about 3-5 minutes.
4. Add shrimp and sauté 2-3 minutes until shrimp are fully cooked.
5. Add the white wine and bring to a simmer, cook until reduced by half.
6. Add the lime zest, fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients.