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madbakerThis week's Resolution Recipe: Shrimp with Corn Hash.
"A trip to the summer farmer's market inspired this dish."
2 tsp olive oil
1/2 lb large shrimp, peeled and deveined
1/4 cup chopped red onion
no garlic (Ha! I used... more.)
1/2 medium red bellpepper, seeded and diced
3/4 cup corn kernels (I used frozen roasted)
1/2 cup cherry tomatoes, halved
1/4 tsp crushed red pepper
1 Tbsp fresh lemon juice
2 Tbsp water, if needed
1 Tbsp fresh basil, chopped (Ha! I used... more.)
Heat 1 tsp oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until it is opaque - 3 to 5 minutes. Transfer to a plate. Heat remaining 1 tsp oil in the skillet. Add the onion, bellpepper, and garlic and cook, stirring often, about 1 minute to soften. Add the corn, tomatoes, and red pepper. Cover and cook about 3 minutes until the veg are heated through.
Add back the shrimp and reheat for 1 minute, stirring often. Stir in the lemon juice and water (if needed) and cook, scraping up any browned bits in the pan with a wooden spoon. Transfer to two bowls and sprinkle with the basil. Serve hot.
What worked: We liked it. Quick and easy, especially with most of the ingredients from frozen not needing any prep. Using far more basil (what we had) was a bit over the top - you see what I did there - but went nicely with the flavors and added more color.
This was not a skimpy portion, despite being in a diet-type book.
What didn't: Shrimp are high in sodium, so I have to be aware of that.
Will I make it again? Yes, it will go into the rotation.
"A trip to the summer farmer's market inspired this dish."
2 tsp olive oil
1/2 lb large shrimp, peeled and deveined
1/4 cup chopped red onion
no garlic (Ha! I used... more.)
1/2 medium red bellpepper, seeded and diced
3/4 cup corn kernels (I used frozen roasted)
1/2 cup cherry tomatoes, halved
1/4 tsp crushed red pepper
1 Tbsp fresh lemon juice
2 Tbsp water, if needed
1 Tbsp fresh basil, chopped (Ha! I used... more.)
Heat 1 tsp oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until it is opaque - 3 to 5 minutes. Transfer to a plate. Heat remaining 1 tsp oil in the skillet. Add the onion, bellpepper, and garlic and cook, stirring often, about 1 minute to soften. Add the corn, tomatoes, and red pepper. Cover and cook about 3 minutes until the veg are heated through.
Add back the shrimp and reheat for 1 minute, stirring often. Stir in the lemon juice and water (if needed) and cook, scraping up any browned bits in the pan with a wooden spoon. Transfer to two bowls and sprinkle with the basil. Serve hot.
What worked: We liked it. Quick and easy, especially with most of the ingredients from frozen not needing any prep. Using far more basil (what we had) was a bit over the top - you see what I did there - but went nicely with the flavors and added more color.
This was not a skimpy portion, despite being in a diet-type book.
What didn't: Shrimp are high in sodium, so I have to be aware of that.
Will I make it again? Yes, it will go into the rotation.
