A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sauteed Shrimp With Corn, Tomato, And Basil
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- #96270
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 teaspoons olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
1 pound frozen corn, thawed and drained
1 pint grape tomatoes, halved
1 pound large shrimp, shelled and deveined (thawed if frozen)
1 cup chopped fresh basil leaves
1 tablespoon fresh lime juice
directions
Heat half the oil and the butter in a large nonstick skillet over moderately high heat until hot but not smoking.
Add onion, corn, and tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Transfer to a serving bowl.
Rinse shrimp and pat very dry. Heat remaining oil in skillet over moderately high heat. Add shrimp and cook, turning once, until golden brown and opaque, about 3 minutes.
Transfer to bowl with vegetables. Add basil and juice; salt and pepper to taste. Toss until combined well.
added by
MollyHill
nutrition data
179 calories, 3 grams fat, 21 grams carbohydrates, 18 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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