Tomato-garlic Shrimp Over Creamy Corn And Maple Sticky Bread

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 ears fresh corn
• 1 small onion, finely chopped
• 2 medium tomatoes, coarsely chopped
• 3 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 3 ounces queso fresco (or ricotta)
• 1 lb jumbo shrimp, peeled and deveined (tails off)
• 1/2 teaspoon roasted garlic and herb seasoning mix
• 2 tablespoons lemon herb finishing butter
• cooking spray
• 1 (12 ounce) bakery baguette or 1 (12 ounce) french bread
• 2 tablespoons unsalted butter, divided
• 1/2 cup maple syrup, divided
• 4 ounces deli brie cheese

Recipe

• 1 slice corn from cobs (3 cups).
• 2 chop onion and tomatoes.
• 3 preheat large sauté pan on medium-high 2-3 minutes. place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. stir in corn; cook 2-3 minutes or until corn is tender.
• 4 transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
• 5 heat same pan on medium-high 1-2 minutes. place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
• 6 remove pan from heat; stir in butter until melted. serve shrimp over creamy corn; top with tomatoes. serve.
• 7 nutritional information: calories (per 1/4 recipe) 420kcal; fat 26g; chol 225mg; sodium 1190mg; carb 21g; fiber 3g; protein 27g; vit a 30%; vit c 25%; calc 25%; iron 8%.
• 8 maple sticky bread:.
• 9 coat baking sheet with spray.
• 10 cut eight (1/2-inch-thick) slices from bread.
• 11 preheat large nonstick sauté pan on medium 1-2 minutes. place butter in pan to melt. add syrup and bring to a simmer.
• 12 add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). transfer bread to baking sheet.
• 13 cut brie into 8 thin, bite-size slices. arrange cheese slices on bread; let stand 2-3 minutes to harden. serve.
• 14 nutritional information: calories (per 1/4 recipe) 330kcal; fat 14g; chol 45mg; sodium 340mg; carb 42g; fiber 1g; protein 8g; vit a 6%; vit c 0%; calc 10%; iron 6%.