This recipe is good for summertime, when you can get fresh ears of corn. Corn kernels cut right off the cob have a sweeter flavor than frozen corn. If possible, add basil for that fresh-from-the-garden taste. Serve over white or brown rice.
- 3 tablespoons olive oil, or as needed
- 1 medium onion, diced
- 3/4 pound zucchini, preferably small ones, quartered lengthwise and sliced into pieces 1/4- to 1/2-inch thick
- 2 cups corn kernels (may substitute with frozen corn that has been thawed)
- 3/4 cup low-sodium chicken broth
- Freshly ground black pepper
- 2 to 3 large medium cloves garlic, finely chopped
- 1 pound medium shrimp, peeled and deveined, each shrimp cut in half
- 1/3 cup white wine
- 1 tablespoon cornstarch
- 1 tablespoon chopped basil (optional)
In a pan large enough to hold all the ingredients, heat 1 1/2 tablespoons of the oil over medium heat. Add the onion and cook, 3 to 4 minutes. Increase the heat to medium-high and add the zucchini. Cook, stirring occasionally, until the zucchini starts to brown, about 4 to 5 minutes. Add the corn, 1/2 cup of the chicken broth, and salt and pepper to taste. Reduce the heat to low, cover and let the vegetables steam for 4 minutes.
While the vegetables are steaming, heat the remaining 1 1/2 tablespoons of oil in a large pan over medium-high heat. Add the garlic and cook, stirring for 1 minute, and then add the shrimp. Let the shrimp cook, stirring once or twice, just until they turn pink, about 3 minutes. Add the wine and let it cook for 1 minute. Then add the shrimp and wine to the vegetables, scraping up any bits that have stuck to the bottom of the pan.
In a small bowl, stir the cornstarch into the remaining 1/4 cup chicken broth, then add to the shrimp and vegetable mixture. Increase the heat to medium-high and cook until the sauce thickens, about 1 minute. Add the basil, if desired, adjust the seasonings and serve.
Adapted from former Food recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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