shrimp with roasted corn leeks tomatoes and basil
Prawn
Shrimp with Roasted Corn Leeks Tomatoes and Basil
Showcasing late-summer produce, this simple sauté is a perfect shoulder-season weeknight dinner. Marinating sweet cherry tomatoes in vinegar and salt tenderizes them and draws out their juices, creating a light sauce.
Ingredients
- 3 small fresh leeks (about 11 ounces), trimmed, sliced into 1/4-inch rounds, and rinsed thoroughly (white and light green parts only) (about 1 1/2 cups)
- ½ cup unsalted butter (4 ounces), plus more for serving
- 2 teaspoons kosher salt, divided, plus more to taste
- 2 cups multicolored cherry tomatoes, halved lengthwise
- 2 tablespoons red wine vinegar
- 1 tablespoon plus 1 teaspoon neutral cooking oil (such as canola oil or vegetable oil)
- 5 cups fresh corn kernels (from 8 ears)
- 1 ½ pounds peeled and deveined raw extra-large shrimp
- black pepper, to taste
- 1 cup loosely packed fresh basil leaves, torn if large
- crusty bread and flaky sea salt, for serving
Directions
- Cook leeks, butter, and 1 teaspoon kosher salt in a small saucepan over low, covered, uncovering often to stir, until leeks are very tender, 15 to 20 minutes. Remove from heat.
- While leeks cook, stir together tomatoes, vinegar, and remaining 1 teaspoon kosher salt in a small bowl; let marinate at room temperature at least 10 minutes or until ready to use.
- Heat oil in a large skillet over high. Add corn; cook, stirring often, until corn is warmed through, 3 to 4 minutes. Add shrimp; cook, stirring often, until shrimp turn pink and are cooked through, 3 to 5 minutes. Remove from heat.
- Add leek mixture and tomato mixture (with juices in bowl) to shrimp mixture in skillet; stir to combine. Season with pepper and additional kosher salt to taste. Sprinkle with basil. Serve with warm crusty bread smeared with a thick layer of butter and a sprinkle of flaky sea salt.
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