Creamy Basil Shrimp with Corn
Two Tomato Panzanella
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
- Sprinkle shrimp with salt and pepper. Cut kernels from corn cobs; discard cobs.
- 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.
- 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
- 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.
- 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 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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