Ingredients
- 1 lb large Florida shrimp, peeled and deveined
- 3 ears fresh Florida sweet corn, kernels removed (about 3 cups)
- 1 pint cherry tomatoes, halved
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Juice of ½ lime
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
-
¼ tsp black pepper
Instructions
Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant, then stir in the corn and cook for 4 to 5 minutes until it begins to caramelize.
Add the cherry tomatoes, smoked paprika, chili flakes, salt, and black pepper, and continue cooking until the tomatoes start to soften. Stir in the shrimp and cook for 2 to 3 minutes per side, just until they turn pink and opaque.
Remove the skillet from the heat, squeeze the lime juice over the top, sprinkle with the chopped parsley, and gently toss everything together. Serve immediately on its own or over cooked rice, grits, or toasted sourdough for a simple meal that highlights some of Florida's best August produce.
Florida tip: Cut the corn kernels directly into a large bowl to catch every bit of the naturally sweet juice. It adds extra flavor to the skillet and helps create a light, delicious sauce as everything cooks together