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Corn, Tomato, and Shrimp Saute

Hands-on Prep: 10 minutes

Cook: About 10 minutes

Serves: 4

2 ½ tablespoons olive oil

1 pound peeled and deveined medium shrimp

½ cup chopped onion

2 garlic cloves, minced

1 ½ cups fresh corn kernels

2 cups cherry tomatoes

½ cup chopped fresh basil

¼ teaspoon salt

¼ teaspoon coarsely ground pepper

1 Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until lightly golden, about 1 minute on each side. Transfer the shrimp to a plate.

2 Heat the remaining ½ tablespoon oil in the skillet. Add the onion and garlic; cook, stirring frequently, until the onion begins to soften, about 1 minute. Stir in the corn and cook until crisp-tender, about 1 minute. Add the tomatoes and cook about 1 minute. Add the shrimp and cook, stirring frequently, until heated through, 1-2 minutes. Remove the skillet from the heat and stir in the basil, salt and pepper.

PER SERVING (1 cup):

290 Cal, 12 g Fat, 2 g Sat Fat, 0 g Trans Fat, 172 mg Chol,471 mg Sod, 23 g Carb, 3 g Fib, 26 g Prot, 80 mg Calc.
In a pinch, frozen corn can be substituted for the fresh.

i just made this for myself for dinner. i'm a healthy serving size eater, so i would suggest that this recipe would only serve three if eaten by itself, four if you serve over steamed rice. also, i used sliced grape tomatoes, purple onion, and frozen corn. i also added the basil while it was still over the burner and it turned out alright.

anyway, this recipe gets better with time. you know, the longer it sits...

nilla, don't get used to the picture with the recipe. this will not be a regular thing. don't you judge me! :)

and family, start commenting! i feel like a loser checking this blog every day and reading just my thoughts!!! i need you!