Summer Corn, Shrimp & Tomatoes Recipe

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
Serves 4

INGREDIENTS

• 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

DIRECTIONS

1. Heat a large sauté pan over medium high heat and add 2 tablespoons of butter.
2. 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.
3. Decrease heat to medium and add the remaining 2 tablespoons of butter.
4. Add chopped white/light green scallion and sweat for 30 seconds.
5. Add corn, stirring frequently, and seasoning to taste with salt and pepper. Cook for about 2 minutes or until corn kernels are softening.
6. 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.
7. Add cilantro or basil and tomatoes and remove from the heat. Stir, taste and add more salt and pepper if needed.
8. Plate and garnish with green chopped scallion.

About Chef Linda Miller
Chef Linda Miller is a graduate of the Culinary Institute of America and hails from Washington, D.C. Her enthusiasm for teaching home cooks is evident in her background, from recipe testing for Cooks Illustrated to teaching adult culinary classes. While practicing law and before attending culinary school, Chef Miller was an avid home cook, often entertaining friends and family and experimenting with new recipes. Her calling has always been cooking and like others of our culinary faculty, she decided mid-career to leave her briefcase behind and trade it in for a knife kit and chef toque. Chef Miller also spent several months in Asia, where she had the opportunity to study various Asian cuisines and work at the Singapore campus of the Culinary Institute of America. When not teaching on board, she plays tennis, takes long walks and swims. She can often be found in her local farmers’ markets planning delicious meals around what’s available and in season.