Garlic Butter Shrimp and Corn
Ingredients:
4 ears of corn, shucked and kernels removed
2 Tablespoons cumin
2 Tablespoons dried fennel seeds
1 tablespoon olive oil
2 tsp. Kosher salt
1/2 teaspoon crushed red pepper flakes
6 tablespoons unsalted butter, melted
4 cloves garlic, minced
Zest of 1 lemon
1 1/4 pounds large peeled and deveined shrimp, tails removed
1 pint cherry tomatoes
1/2 cup crumbled feta cheese
1 bunch green onions, chopped
1/2 c. fresh basil torn into small pieces
Directions:
- Preheat oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn with the fennel seeds, cumin, salt and 1/4 tsp. red pepper flakes until coated. Spread mixture evenly onto baking sheet and broil for about 5-7 minutes until corn starts to brown. Remove from oven and set aside.
- Melt the butter on the stove top, adding the garlic, lemon zest and 1/4 tsp red pepper flakes. Pour mixture over the shrimp. Add the tomatoes and toss well until shrimp and tomatoes are fully coated. Spread the shrimp over the corn and place back in the oven. Broil for about 7 minutes until shrimp is fully cooked and tomatoes start bursting.
- Top with the feta cheese, green onion and basil. Then squeeze fresh lemon juice over the entire pan.
Serve over your favorite rice.
Enjoy!