This week I have been on a mission to find some new, yummy dinner recipes. Anyone that knows me, knows that I rarely repeat a recipe in my house. When my husband first met me, he realized after a year of dating that we had never eaten the same dinner twice. Life is too short to eat boring food, right? I have to say though, this recipe is a REAL keeper and I definitely saved it for a future dinner rotation. The best part about this recipe, is it so easy, and only took 30 minutes until dinner was on the table. That is faster than calling for pizza and picking it up.
After my husbands first bite, he said “Yum, this is really good,” I knew I had a instant winner. The fire roasted tomatoes gave it a instant deep flavor, it’s like a sweet, smokey flavor that regular diced tomatoes just don’t have. Fire Roasted Tomatoes are pretty easy to find now, they are usually mixed in with the canned tomato section at the grocery store.
For the ease and speed of dinner, I bought frozen shrimp this week. There is nothing like the fresh shrimp variety in the grocery store, but the peeling and deveining definitely would add prep time to this dish. Also, since I knew I planned this recipe for the end of the week, it allows the shrimp to stay good and not spoil by the end of the week. Psst..that’s another secret on how I menu plan for the week. Okay, it’s not really a secret, but a good tip. Plan meals at the end of the week that use frozen veggies or protein…in this recipe it had both.
Why did I name this a stew? Well it comes with lots of yummy liquid that you can either sop up with some fresh bread or rice. In my case, I served it over Basmati rice and served a side of biscuits from Mom on Timeout.
Without further ado, a good weeknight recipe!
- 1 pound extra large shrimp, thawed peeled and deveined
- 1¼ tablespoon Himalayan Salt, divided
- 2 tablespoon butter
- 2 cups frozen corn
- 4 garlic cloves, minced
- 6 scallions, sliced and divided
- ¼ teaspoon fresh ground pepper
- 1- 15ounce can fire roasted tomatoes
- ¼ cup Worcestershire sauce
- ½ lemon, juiced
- ½ teaspoon chili powder
- ¼ teaspoon dried rosemary
- Fill a medium bowl full of ice, add water and 1 tablespoon salt and stir until combined. Add shrimp and let sit in water for 20 minutes.
- In meantime, heat 1 tablespoon butter in large skillet over medium-high heat and add frozen corn, 3 minced garlic cloves and all but 2 tablespoons of scallions. Season with ¼ teaspoon of pepper and salt. Cook and stir until corn is tender, about 4 minutes. Add ¾ cup water and the can of tomatoes and bring to a light boil then lower to a simmer and cook for about 15 minutes or until corn is tender.
- While the corn mixture cooks in a large skillet add Worcestershire sauce, lemon juice, chili powder, rosemary and 1 minced garlic clove and cook over medium-high heat until liquid in reduced by half.
- Drain the shrimp and pat dry. Melt 1 tablespoon of butter into Worcestershire mixture and then add shrimp and cook until cooked through, about 5 minutes. Add shrimp and sauce to corn mixture and stir to combine. Top with left over scallion and serve.