SHRIMP WITH SUMMER VEGETABLES
Serves: 4-6
For the vegetables:
2 tbsp (30 mL) vegetable oil
1 lb (450 g) cherry tomatoes, halved
1 medium onion, chopped
1 red or orange bell pepper, chopped
2 jalapenos, seeded, ribbed and minced (optional)
16 oz (450 g) fresh or frozen corn (no need to defrost) 1 lemon, finely zested and juiced 1/4 cup (60 mL) chicken broth or water
6 oz (170 g) baby spinach
1/4 cup (60 mL) chopped parsley
2 cloves garlic, minced
For the shrimp:
4 tbsp (60 mL) unsalted butter, divided, plus more as needed 24 large shrimp, peeled and deveined (see note)
2 tbsp (30 mL) Cajun/ Creole seasoning
1. In a large, non-stick skillet over medium heat, heat oil until shimmering. Add tomatoes and cook, stirring, until blistered, about 2 minutes. Add onion, pepper and jalapeno, and cook, stirring, for 2 minutes.
2. Pour corn on top and let sit undisturbed about 2 minutes. Stir to combine and cook until onions are translucent and pepper softens, about 3 minutes.
3. Stir in lemon zest and juice, broth or water and cook about 3 minutes. Turn off heat. Stir in spinach, parsley and garlic until spinach is wilted. Cover.
4. Turn on the vent over your stove if you have one. In a large, microwave-safe bowl, melt 2 tbsp (30 mL) of butter until bubbling. Toss shrimp in to lightly coat. Place shrimp on a platter and season both sides with Creole/ Cajun seasoning; it's OK if some falls off.
5. In a large skillet over medium-high heat, melt remaining butter. Increase heat to high and add shrimp in a single layer. Cook undisturbed until they turn deep brown, about 2 minutes, then flip and cook the other side, about 2 minutes more.
6. Watch carefully: The butter will turn brown, but should not smell burned. If you're cooking in batches and the butter starts to burn, carefully wipe the skillet clean and start over with fresh butter. To check if shrimp are done, cut one in half; it should be opaque throughout.
7. Divide vegetables among plates, top with shrimp and sprinkle with parsley. The vegetables can be made up to 1 day in advance.
8. Leftover shrimp and vegetables can be refrigerated in separate containers for up to 3 days. Note: Temple leaves the tail shell on the end of the shrimp to protect the tender tip during blackening. You can do this or peel the shrimp completely.