This shrimp dish is fast, easy and scrumptious. You can roast the corn days ahead and store the kernels in the fridge. The shrimp cooks up quickly and the addition of oven roasted corn makes for a most gourmet meal! Shrimp & oven roasted corn will wow your family. Serve this over some brown rice or quinoa for a perfect meal.
Shrimp & Oven Roasted Corn
Preheat oven to 400!
Very generously season 5 or more cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes, or until starting to brown! While it’s cooking, turn the corn occasionally. Cool and cut kernels off cob for the recipe below. Can use the cobs to make this amazing corn stock.
2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter and 1 Tablespoon avocado or olive oil
2 minced garlic cloves
1/2 cup stock/broth (I used homemade corn stock but you could use chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon
kernels from 5 cobs, roasted in oven (directions above)
Heat 1 Tablespoon butter and oil in a skillet and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Add the corn in. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan until heated through.