This plate is my favorite kind of dinner, a little savory and a little sweet all on one plate.
The garlic shrimp get cooked in butter until they are golden and tender, then piled over a spoonful of creamy sweet corn.
Fresh diced tomato goes right on top so every bite has something bright and juicy.
On the side there is maple sticky bread, just baguette slices toasted in butter and maple until they go golden and a little sticky at the edges.
Its kind of like a shrimp and grits plate but with sweet corn instead, and that sticky bread makes it feel like a treat.
I love it for an easy weekend dinner or a slow Sunday lunch, and it keeps good company with my Crispy Baja Shrimp Tacos, Shrimp Tostada Salad, Spicy Shrimp Panzanella, and Roasted Tomato Caprese Summer Rolls.
What Makes The Bread Sticky
The bread is just baguette slices cooked in a pan with melted butter and real maple syrup.
The maple cooks down around the bread so the edges go golden and a little sticky, and a pat of butter on top makes it melt in your mouth.
What You Need For This Plate
How To Make Tomato Garlic Shrimp With Corn And Maple Bread
1. Slice the bread
Cut the baguette into thick rounds so each piece holds up in the pan.
Even slices toast at the same speed, so try to keep them about the same size.
2. Melt the butter and maple
Add butter and a good pour of maple syrup to a pan over medium heat.
Let it melt together until it bubbles and smells sweet.
3. Toast the bread until golden
Lay the bread slices in the buttery maple and toast them on both sides.
They go golden and a little sticky at the edges, so flip them once they brown.
4. Top the maple toasts
Move the toasted bread to a plate and set a pat of butter on each one.
A little sprinkle of cinnamon sugar on top makes them even better.
5. Saute the onion
Melt a little butter in a skillet and add the diced onion.
Cook it until it turns soft and sweet, this is the base for the corn.
6. Stir in the corn
Add the corn kernels to the pan with the onion.
Cook it a few minutes until the corn is hot and just starting to brown.
7. Blend the corn with ricotta
Tip the corn and onion into a food processor and add the ricotta cheese.
Pulse it until it is creamy but still has some whole kernels for texture.
8. Cook the shrimp
Melt butter in a skillet over medium high heat and add the peeled shrimp.
Spread them out in one layer so they cook even instead of steaming.
9. Season the shrimp
Sprinkle the roasted garlic and herb seasoning and the minced garlic over the shrimp.
Toss them so every shrimp gets coated in the garlic and butter.
10. Saute until golden
Cook the shrimp until they turn pink and curl up with golden edges.
Pull them off the heat as soon as they are done so they stay juicy.
11. Build the plate
Spoon the creamy corn onto a plate and pile the garlic shrimp right on top.
Scatter the fresh diced tomato over everything for a bright, juicy finish.
12. Serve it up
Set the maple sticky bread on the side and serve it all while it is warm.
The sweet bread and the garlic shrimp together is the whole point.
Little Things That Help
Pat the shrimp dry before they hit the pan so they brown instead of steam.
Leave some whole corn kernels when you blend so the corn still has a little bite.
Watch the maple bread close, the sugar can go from golden to too dark fast.
Easy Swaps To Try
Frozen corn works great here, just thaw it first so it browns instead of steaming.
Use any crusty bread you like in place of the baguette for the sticky toasts.
Swap the ricotta for a splash of cream if you want the corn a little looser.
What I Serve On The Side
The maple bread really is the side here, sweet against all that garlic and butter.
If you want something green, a simple arugula salad keeps the plate fresh.
Shrimp And Corn Questions
How do I know the shrimp are cooked?
They turn pink and curl into a loose C shape, which usually takes just 2 to 3 minutes per side.
Can I use frozen shrimp?
Yes, just thaw them fully and pat them dry first so they cook evenly and brown nicely.
What is the maple bread supposed to taste like?
It is sweet and a little sticky like a soft caramel toast, almost like a quick French toast without the egg.
Can I make the creamy corn ahead?
Yes, blend it and keep it warm or reheat it gently, adding a splash of milk if it thickens up.
Do I have to use a food processor for the corn?
No, you can mash some of the cooked corn with a fork or potato masher for a similar creamy texture.
What seasoning works if I do not have garlic herb blend?
A mix of garlic powder, dried Italian herbs, salt, and pepper does the same job on the shrimp.
Storing The Leftovers
Keep the shrimp and creamy corn in the fridge in covered containers for up to 3 days.
Warm them gently on the stove so the shrimp stay tender and the corn stays creamy.
The maple bread is best fresh, but you can crisp leftovers back up in a warm pan.
Tomato Garlic Shrimp, Corn and Maple Bread
Buttery garlic shrimp piled over creamy sweet corn and topped with fresh diced tomato, served with maple sticky bread toasted golden in butter and maple syrup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 1 baguette, cut into 1/2inch slices
- 4 tablespoons butter, divided
- 3 tablespoons pure maple syrup
- 2 tablespoons cinnamon sugar
- 1/2 yellow onion, finely diced
- 2 cups corn kernels (fresh or thawed)
- 1/2 cup ricotta cheese
- 1 pound peeled raw shrimp
- 1 teaspoon roasted garlic and herb seasoning
2 teaspoons minced garlic - 1 cup diced fresh tomato
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
1. Slice the baguette into thick rounds.
2. Melt 2 tablespoons butter with the maple syrup in a pan over medium heat until bubbling.
3. Toast the bread slices on both sides until golden and sticky, then move to a plate and top each with a pat of butter and a sprinkle of cinnamon sugar.
4. In a skillet, melt 1 tablespoon butter and cook the diced onion until soft.
5. Add the corn and cook a few minutes until hot and lightly browned.
6. Transfer the corn and onion to a food processor, add the ricotta cheese, and pulse until creamy with some whole kernels left.
7. Melt the remaining 1 tablespoon butter with the olive oil in a skillet over medium high heat and add the peeled shrimp in one layer.
8. Sprinkle with the garlic and herb seasoning and minced garlic, then saute until the shrimp are pink and golden.
9. Spoon the creamy corn onto plates, pile the garlic shrimp on top, and scatter the fresh diced tomato over everything.
10. Serve with the maple sticky bread on the side.
Notes
- Pat the shrimp dry before cooking so they brown instead of steam.
- Leave some whole corn kernels when blending for a better texture.
- Watch the maple bread closely, the sugars can darken quickly.
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