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Shrimp and Corn with Basil

2 Tbsp. butter
1 small red onion, chopped
3/4 lb. medium shrimp, shelled
Kernels cuts from 3 ears fresh sweet corn, about 1 1/2 cups
4 scallions, green and white, chopped
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
Salt and freshly ground black pepper, to taste
6 large basil leaves, cut into thin strips

Melt the butter in a deep medium skillet over medium-high heat.  Sauté the onion until translucent, about 4 minutes. Add the shrimp and corn, mixing occasionally until the shrimp turn pink and are cooked through, about 6 minutes.  Stir in the scallions, lemon juice and zest.  Season to taste with salt and pepper.

Off the heat, mix in the basil.  Divide the sauté among 4 plates and serve immediately.  (Steamed brown rice makes a good accompaniment.)

Makes 4 servings. Per serving: 209 calories, 8 g. total fat (4 g. saturated fat), 16 g. carbohydrate, 19 g. protein, 3 g. dietary fiber, 141 mg. sodium.

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