We love shrimp and are always looking for different ways to cook it. When I discovered this Food & Wine recipe, I was very excited to try it out. The marinating of the tomatoes was a technique I now use with other dishes and really transforms their flavor and texture, making them perfect for this dish. The fresh leeks add a mild and lovely onion flavor, and the basil brings a much-appreciated burst of brightness.
Summer Shrimp and Corn captures the essence of summer with vibrant colors and fresh flavors. Tender, juicy shrimp, sweet pan-roasted corn, fresh leeks, tangy, marinated tomatoes, and aromatic basil combine to create a wonderfully bright and fresh dish, perfect for a weeknight meal or a weekend gathering. Whether served over pasta, a bed of rice or scooped up with crusty bread, you’ll love this dish’s delicious summer vibe.
- We served this over pasta. A fluffy bed of rice works wonderfully, too, and, if serving straight from the cast iron pan, try scooping it up with crusty bread, smeared with butter.
- You can roast the corn on the grill whole, then cut off the cob and add to the pan to warm as you cook the shrimp. This will add a stronger roasted flavor.
- And, you can choose to grill the shrimp and then add to the rest of the ingredients to create a slightly different flavor.
- I salted the shrimp before I cooked them, and if you do, make sure it is a very small amount. Salt is used with the leeks and the tomatoes, so you will not need much for the shrimp. You can choose to only pepper the shrimp, too.
discover. cook. enjoy.
Summer Shrimp, Corn and Tomatoes
- 8 ears corn
- 1.5 lbs large shrimp, peeled, deveined tails off
- 3 leeks
- 2 cups cherry tomatoes, multi-colored, sliced or quartered
- 1 cup basil, fresh
- 1/2 cup Earth Balance, or unsalted butter if you are dairyful
- 2 tbsp red wine vinegar
- 2 tsp kosher salt, split in half
- 1 tbsp Sunflower oil
- 1 clove garlic, minced
- black pepper, to taste
For Serving (optional)
- GF pasta, Basmati rice, or crusty GF bread
Mise en Place
- Thaw the shrimp and add to a medium-sized bowl. Season with black pepper and very small amount of kosher salt. Set aside.
- Shuck the corn, remove the kernels using a chef's knife, and add to a small bowl. Set aside.
- Mince the garlic and add to a prep bowl. Measure the butter, salt (1 teaspoon each prep bowl), red wine vinegar and place them in prep bowls. Measure out the basil, tear any larger leaves in half, and place in a prep bowl.
- Slice the tomatoes in half lengthwise, or if you prefer, quarters (I like them better quartered, especially if they are larger) and place in a small bowl.
Get the Leeks Started
- Slice off the dark green leaves of the leeks. Use only the white and light green parts. Cut off the bottom end of the leeks. Slice the leeks in half lengthwise. Rinse thoroughly under running water to remove all the dirt. Pat dry.
- Slice the leeks thinly and add to a small saucepan with 1/2 cup Earth Balance or unsalted butter, minced garlic, and 1 teaspoon Kosher salt. Heat on low to medium-low for 15 minutes or until leeks have softened.
Marinate the Tomatoes
- Add the red wine vinegar to the tomatoes along with 1 teaspoon of Kosher salt. Mix to combine and marinate for at least 10 minutes.
Roast the Corn and Cook the Shrimp
- Heat the sunflower oil on medium-high in a large cast iron skillet (a frying pan will work too). Add the corn kernels and spread flat. Leave the corn untouched for about 3-4 minutes. You may need to turn up the heat. Once the corn has a bit of color on the side touching the pan, flip the corn, spread flat and let cook for 2-3 more minutes.
- Add the shrimp to the pan and cook until just done. The shrimp will curl inward as they cook, and that will let you know they are done. Turn off the heat.
Combine and Finish
- Add tomatoes and their liquid, and the leeks and their buttery liquid to the shrimp and corn. Mix to combine. Add the basil leaves, serve and enjoy!