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.