Author: Tina Martinez
Time: 25 mins Serves: 4
- 6 cups fresh corn kernels (from 8 to 10 ears)
- 2 slices bacon (about 2 ounces), cut into 1/2-inch pieces
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 1/4 c. fresh basil leaves, roughly chopped, plus more for serving
- 20 large peeled and deveined shrimp (about 12 ounces), patted dry
- 1/8 tsp. smoked paprika
Preparation
- In food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice to just combine.
- Cook bacon in large skillet on medium heat, stirring occasionally, until crisp, 3 to 5 minutes; transfer to plate.
- Wipe out skillet and heat 1 tablespoon oil on medium. Add corn mixture and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Fold in bacon and then basil.
- In second large skillet, heat remaining tablespoon oil on medium-high. Season shrimp with paprika and 1/2 teaspoon each salt and pepper and cook in single layer until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits” and sprinkle with more basil if desired.
Nutrition per serving: About 347 calories, 12 g fat (2.5 g saturated), 142 mg cholesterol, 695 mg sodium, 41 g carbohydrate, 5 g fiber, 13.5 g sugar (0 g added sugar), 26 g protein
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