An Easy, Delicious Summertime Recipe

When it comes to cooking, I'm all about easy. Last summer I stumbled on this recipe when I was looking for something to make with the few ingredients I had in my fridge.

It can be made any season, but summertime is ideal because that's when the tomatoes and corn are best. An added bonus: I'm on Weight Watchers, and this is definitely Weight Watchers-friendly.

photo by Susie Cushner from kaboodle.com

Sauteed Shrimp with Corn, Basil, and Tomato

Makes 6 servings (200 cal., 6.5 g fat, 3 g. fiber = 4 points per serving)

INGREDIENTS:
4 t. olive oil

1 T unsalted butter

1 small onion, chopped

1 lb. frozen corn, thawed and drained

1-3/4 cup grape tomatoes, halved (about 1 pint)

1 lb. large srhimp, shelled and deveined (thawed, if frozen)

1 cup chopped fresh basil leaves

1 T fresh lime juice

salt and pepper

DIRECTIONS:

1. Heat 2 t. oil and butter in a large nonstick skillet over moderately high heat until hot but not smoking. Add onion, corn, and tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.

2. Trransfer to a serving bowl.

3. Rinse shrimp and pat very dry.

4. Heat remaining 2 tsp. oil in skillet over moderately high heat. Add shrimp and cook, turning once, until golden brown and opaque, about 3 minutes.

5. Transfer to bowl with vegetables. Add basil and lime jice; salt and pepper to taste. Toss until combined well.

MY NOTES:

• I used cherry tomatoes (because I like them better than grape tomatoes).
• I used a whole lime--may use more than one next time (I really love lime).
• I used frozen, fully cooked shrimp that I thawed with cold water, so I didn't cook the shrimp that long--just enough to heat.
• I used two whole packs of basil (mainly because that's what Farzad bought.
• I would probably use less oil next time (to save calories), and I think it would be okay.
• The whole dinner was done, from prep to cooked, in less than 15 minutes.

Note to self: Plant some basil so I can make this a LOT this summer. :)