Categories: dinner, seafood

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 oz queso fresco (or ricotta) cheese
• 1 lb jumbo, peeled/deveined shrimp (tails off)
• 1/2 teaspoon roasted garlic/herb seasoning
• 2 tablespoons lemon herb finishing butter

Directions

1. Prep

2. Slice corn from cobs (3 cups).
3. Chop onion and tomatoes.

4. Steps

5. 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.
6. Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
7. 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.
8. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

9. 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%

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