Blackened Shrimp Top Fresh Corn, Tomatoes and Peppers in This Colorful Summer Combo

seattletimes.com

clements

subheading: FOR THE VEGETABLES:

2 tablespoons vegetable oil

1 pound cherry tomatoes, halved

1 medium onion (about 8 ounces), chopped

1 red or orange bell pepper (about 7 ounces), chopped

2 jalapeños, seeded, ribbed and minced (optional)

16 ounces fresh or frozen corn (if frozen, no need to defrost)

1 lemon, finely zested and juiced

¼ cup no-salt-added chicken broth or water

6 ounces baby spinach

¼ cup chopped fresh parsley, plus more (optional) for serving

2 cloves garlic, finely grated or minced

subheading: FOR THE SHRIMP:

4 tablespoons unsalted butter, divided, plus more as needed

24 large (21 to 25 per pound) shrimp, peeled and deveined (see NOTE)

2 tablespoons Cajun/Creole seasoning, preferably low or no-salt

Make the vegetables: In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add the tomatoes and cook, stirring, until blistered, about 2 minutes. Add the onion, bell pepper and jalapeño and cook, stirring, until just starting to soften, about 2 minutes. Pour the corn on top and let it sit undisturbed for about 2 minutes. Stir to combine and cook until the onions are translucent, and the bell pepper softens, about 3 minutes. Make the vegetables: In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add the tomatoes and cook, stirring, until blistered, about 2 minutes. Add the onion, bell pepper and jalapeño and cook, stirring, until just starting to soften, about 2 minutes. Pour the corn on top and let it sit undisturbed for about 2 minutes. Stir to combine and cook until the onions are translucent, and the bell pepper softens, about 3 minutes.

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