Creamy Basil Shrimp with Corn

Two Tomato Panzanella
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Wine Recommendation

19 Crimes Martha's Chard

Ingredients

  • 2 lb peeled and deveined, large raw shrimp
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 3 ears corn, shucked
  • 4 Tbsp butter, divided
  • 2 cloves garlic, minced
  • ⅓ cup white wine
  • ⅔ cup half and half
  • 1 Tbsp Dijon mustard
  • 2 Tbsp chopped fresh basil

Instructions

  1. Sprinkle shrimp with salt and pepper. Cut kernels from corn cobs; discard cobs.
  2. Melt 2 Tbsp butter in a large nonstick skillet over medium heat. Add shrimp. Cook 2 to 3 minutes or until shrimp turn pink; remove from skillet.
  3. Melt 2 Tbsp butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute. Add half and half and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in shrimp; sprinkle with basil.

Side Dish Ingredients

  • 8 oz whole wheat French bread, cut into 1-inch cubes
  • ¼ cup olive oil, divided
  • 4 large tomatoes, cut into 1-inch pieces
  • 1 pint grape tomatoes, halved
  • 1 English cucumber, halved and sliced
  • ¼ cup fresh basil leaves
  • 3 Tbsp balsamic vinegar
  • ½ cup crumbled feta cheese

Side Dish Instructions

  1. Preheat oven to 425°F. Toss together bread cubes and 2 Tbsp oil on a rimmed baking sheet; spread in a single layer. Bake 5 to 7 minutes or until toasted, stirring after 3 minutes.
  2. Combine both tomatoes, cucumber, and basil in a large bowl. Add toasted bread cubes, vinegar, and 2 Tbsp oil; toss. Sprinkle with cheese.

Nutritional Information

Main Side Total
Servings 6 6
Calories
264
254
518
Fat (g) 13 12 25
Sat. Fat (g) 7 3 10
Protein (g) 23 7 30
Carb (g) 13 30 43
Fiber (g) 1 4 5
Sodium (mg) 529 265 794
T. Sugs (g) 4 8 12
A. Sugs (g) 0 0 0

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