Shrimp Baked with Corn, Tomatoes and Cumin
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter
- 1small onion, finely chopped
- 2teaspoons ground cumin
- 1teaspoon ground coriander
- Salt and freshly-ground black pepper to taste
- 2cups uncooked corn kernels
- 1ripe medium-size tomato, seeded, juiced and finely chopped
- 2tablespoons lemon juice
- 1½pounds large shrimp, shelled and deveined (about 36 shrimp)
- 1tablespoon chopped fresh coriander
Nutritional analysis per serving (4 servings)
288 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
- Step 3
Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
- Step 4
Add lemon juice to remaining butter mixture. Pour over shrimp.
- Step 5
Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.
Private Notes
Comments
I have made a similar recipe that I cut out of the New York Times years ago called Gingered Shrimp With Corn. I do not know the title of the article or the author, but it could have been FF. The only difference is it does not have ground coriander, but does have a tablespoon of minced fresh ginger which is sautéed with the small onion. Coriander leaves are put on at the end. For two I use 1/2 the shrimp but the full recipe of the rest. Been making many times a summer for years. Glad to find it here now.
This was terrific and so easy. I used equal amounts of ground cardamom and cumin. I think more tomato would work well, and I used a butter-evoo mixture. it really only takes 20 minutes, if that!
Great! Ready in about 30 minutes and delicious! Seems to be an older recipe - I hope you will add a photo and feature it so more will find it; maybe during corn season.
I used 4 ears of corn, for ~ 2.5 C., and 1 C tomato...Sautéed corn & tomato w/half of cooked onions for 3-4 min - wasn't sure they would cook enough to my liking under the broiler. Added 1 diced jalepeno, which added a nice kick. Used lemon juice as called for; might also work with lime. A great summer meal.
@kristen my recipe did use lime, not lemon. Sorry.