Sautéed Shrimp with Creamed Shishitos and Corn
Succulent shrimp are combined with rich creamed shishito peppers and fresh summer corn for an easy yet flavorful summer recipe.
Servings 4
Calories 464kcal
Ingredients
- 1 pound 16/20 count shrimp, shelled and deveined, tail on
- Kosher salt as needed
- Freshly ground black pepper as needed
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 ears corn, kernels cut off the cob
- 8 ounces shishito peppers, stems removed and thinly sliced
- 2 medium shallots, thinly sliced
- 1 teaspoon soy sauce
- ¾ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
Instructions
- Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add 2 tablespoons (26g) of the olive oil and heat through. Add the butter and let it melt.
- Working in batches if needed as to not overcrowd the pan, add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side. Remove the shrimp to a bowl.
- Return the pan to medium heat, then add the corn and sauté until tender, about 5 minutes. Remove the corn to the bowl with the shrimp.
- Again, return the pan to medium heat, add the remaining tablespoon of the olive oil and heat through. Add the shishitos and shallots and sauté until both are softened but not browned, about 6 minutes.
- Add the soy sauce followed by the cream and simmer, stirring frequently until the sauce has reduced, about an additional 5 minutes. Season to taste with salt and pepper, then stir in the Parmesan and remove from heat.
- Spoon the creamed shishitos onto plates and top with the shrimp and corn. Serve hot.
Video
Nutrition
Calories: 464kcal | Carbohydrates: 17g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1036mg | Potassium: 344mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1168IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 1mg