Summer Shrimp and Corn Sauté

Summer Shrimp and Corn Sauté

This is a perfect summer dish for a few reasons. 

First, it's super light! Who doesn't want to keep things light while it's bikini season??  

Second, it's super quick and easy.  Without prep, the cook time is only 5-10 minutes! 

Third, it's great to take to a Barbecue.  It goes well with the flavors of a BBQ, as well as serves well at all temperatures; warm, cool, and room temperature. 

Cooking Club Ladies surrounding our dishes! 

Ingredients:
1 pound shrimp (16/20 count, peeled and deveined, tails off)1 teaspoon chili powder

1 teaspoon salt

2 ears corn (husked, kernels cut off the cob)

2 cloves garlic (sliced)

1/2 red onion (thinly sliced)

1 jalapeno, diced 

1/4 cup white wine

1/4 cup basil, sliced

1/4 cup dill

2 tablespoons butter

extra-virgin olive oil

kosher salt and freshly ground black pepper to taste 

Directions: 

Preheat a large sauté pan over medium high heat. Add a touch of olive oil. 

Season shrimp with chili powder and salt.  Sauté shrimp for 2-3 min. until just cooked through. Remove from the heat. 

Add corn, garlic, red onion and jalapeno.  Season with salt and pepper until translucent and fragrant (about 2-3 minutes.)   

Add white wine and bring to a summer, cook until reduced by half. 

•  Add fresh herbs and butter. Stir and flip to melt the butter and combine the ingredients. Add shrimp back in and warm through. Remove from heat. 
  
• Serve to lots of awesome friends! 
  
• 

Original Recipe: 

http://abc.go.com/shows/the-chew/recipes/summer-corn-and-shrimp-sautee-michael-symon