A simple summer dinner recipe shared by Oceania Cruises chef, Linda Miller
There’s nothing like fresh seasonal ingredients when crafting a favorite recipe to enjoy during the warm summer months. I grew up in the farmlands of New Jersey, where just-picked sumptuous corn and tomatoes were always at hand. As a child, I had corn on the cob just about daily during the summers and often accompanied it with a tomato “sandwich“ – just bread, slices of ripe, juicy tomatoes, a bit of salt and a dab of mayo. As I got older, I fell in love with seafood, so I landed on a corn, tomato and shrimp dish that I still make and enjoy to this day. Join us on one of our summer cruises and experience The Finest Cuisine at Sea®.
Summer Corn, Shrimp & Tomatoes
- 4 tablespoons butter, preferably clarified butter or ghee
- 1 pound shrimp, medium to large, peeled and deveined
- 4 ears of corn, kernels removed from cob with a sharp knife
- 6 scallions, sliced thin, white & light green part (also slice 2 tablespoons dark green part for garnish)
- ⅔ pint cherry or grape tomatoes, halved
- ⅓ cup cilantro or basil, packed, chopped or sliced thin
- Heat a large sauté pan over medium high heat and add 2 tablespoons of butter.
- Add shrimp and sauté about 1 minute on each side, until a golden pink color but not fully cooked. Remove shrimp from pan and set aside.
- Decrease heat to medium and add the remaining 2 tablespoons of butter.
- Add chopped white/light green scallion and sweat for 30 seconds.
- Add corn, stirring frequently, and seasoning to taste with salt and pepper. Cook for about 2 minutes or until corn kernels are softening.
- Return the shrimp and its juices to the pan with the scallions and corn and finish cooking the mixture for about 1 minute or until shrimp are fully cooked and corn is softened.
- Add cilantro or basil and tomatoes and remove from the heat. Stir, taste and add more salt and pepper if needed.
- Plate and garnish with green chopped scallion.