I made this tomato garlic shrimp over creamy corn one night when plain old shrimp just sounded boring. Clearly, I had bigger plans.
The creamy corn, juicy shrimp, and fresh tomatoes are a ridiculously good combo. And yes, I went back for seconds. No regrets.
Then there’s maple-sticky bread topped with Brie, because apparently dinner needed a sweet sidekick. Honestly, who’s complaining?
Tomato Garlic Shrimp Over Creamy Corn and Maple Sticky Bread
EQUIPMENT (PAID LINKS)
- Large nonstick skillet
- Large stainless-steel skillet
- Food processor
- Serving platter
- Serving plates
Ingredients Â
- 8 thick slices French bread about 1 inch thick
- 2 tablespoons unsalted butter
- ¼ cup pure maple syrup
- 4 ounces Brie cheese cut into 8 slices
- 2 cups fresh corn kernels from about 3 medium ears of corn
- 2 tablespoons olive oil divided
- ½ cup finely diced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ cup ricotta cheese
- 1 pound raw shrimp peeled
- 1 teaspoon roasted garlic and herb seasoning
- 2 tablespoons lemon herb finishing butter
- 1 cup fresh tomatoes diced
Instructions
- Slice the French Bread: Place the French bread on a cutting board and cut it into 8 thick slices, approximately 1 inch each. Set the slices aside while preparing the maple butter mixture.
- Prepare the Maple Butter: Place a large nonstick skillet over medium-low heat. Add the unsalted butter and allow it to melt completely, about 1 minute. Pour in the maple syrup and stir gently for another 1 to 2 minutes until the mixture is smooth and begins bubbling lightly.
- Toast the French Bread: Arrange the bread slices in the skillet, working in batches if necessary. Cook for 2 to 3 minutes per side, turning carefully with tongs until golden brown and coated in the sticky maple butter. Distribute the glaze evenly among the slices and keep the heat at medium-low to prevent the syrup from burning.
- Top with Brie Cheese: Transfer the toasted bread to a serving platter. Place one slice of Brie cheese on each warm piece of bread and allow it to soften slightly from the heat. Set aside while preparing the creamy corn and shrimp.
- Prepare the Fresh Corn: Place the corn on a cutting board and carefully cut the kernels from the cobs using a sharp knife. Measure approximately 2 cups of fresh corn kernels and set aside.
- Sauté the Onions: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat. Add the finely diced onion and cook for 2 to 3 minutes, stirring occasionally until softened and slightly translucent.
- Season the Onions: Add the salt and black pepper to the skillet. Stir well to coat the softened onions evenly with the seasonings.
- Cook the Fresh Corn: Add the fresh corn kernels to the skillet with the seasoned onions. Stir everything together and cook over medium heat for 4 to 5 minutes until the corn is tender and slightly golden.
- Transfer the Corn Mixture: Remove the skillet from the heat and allow the cooked corn and onions to cool slightly for 2 to 3 minutes. Carefully transfer the mixture into a food processor.
- Add the Sour Cream and Ricotta: Spoon the sour cream and ricotta cheese into the food processor with the warm corn mixture. Use a rubber spatula to scrape the ingredients into the bowl.
- Blend Until Creamy: Secure the food processor lid and blend for approximately 30 to 60 seconds until the corn mixture becomes thick and creamy, with a little texture remaining. Keep the creamy corn mixture in the food processor until ready to plate.
- Heat the Olive Oil: Return the stainless steel skillet to the stove over medium-high heat. Add the remaining 1 tablespoon of olive oil and allow it to heat for about 30 seconds.
- Add and Season the Shrimp: Arrange the peeled shrimp in a single layer in the hot skillet. Sprinkle the roasted garlic and herb seasoning evenly over the shrimp, tossing gently to coat each piece with the seasoning and olive oil.
- Cook the Garlic Shrimp: Sauté the shrimp over medium-high heat for approximately 4 to 6 minutes, turning halfway through, until they become pink, opaque, and lightly golden on both sides. Adjust the cooking time depending on the size of the shrimp to avoid overcooking.
- Add the Lemon Herb Butter: Reduce the heat to medium-low and add the lemon herb finishing butter to the skillet. Allow it to melt for about 1 minute, gently tossing the shrimp until they are evenly coated in the buttery herb sauce.
- Plate the Creamy Corn: Spoon the blended creamy corn mixture onto each serving plate, dividing it evenly among four portions. Spread it slightly with the back of a spoon to create a smooth, creamy base for the shrimp.
- Arrange the Garlic Shrimp: Place the cooked shrimp over the creamy corn, dividing them evenly among the plates. Spoon any remaining melted lemon herb butter from the skillet over the shrimp for extra flavor.
- Finish with Fresh Tomatoes: Scatter the diced fresh tomatoes over and around the garlic shrimp. Distribute them evenly to add a fresh, juicy contrast to the rich, creamy corn and buttery shrimp.
- Serve and Enjoy: Serve the tomato garlic shrimp over creamy corn immediately, accompanied by the maple-sticky French bread topped with Brie. Enjoy the combination of tender shrimp, sweet creamy corn, juicy tomatoes, and buttery maple-glazed bread while everything is fresh and flavorful.
Video Recipe
Tomato Garlic Shrimp Over Creamy Corn and Maple Sticky Bread: Little Tricks for Big Flavor!
I’ve made enough kitchen mistakes to know a good shortcut when I see one. Trust me, these little tricks save time, dishes, and a whole lot of unnecessary drama.
Don’t Let Your Shrimp Turn Into Rubber
Shrimp cook ridiculously fast, which is great until you get distracted checking your phone. The second they turn pink and opaque, they’re ready to leave the party. I prefer large shrimp because they’re juicy and a little more forgiving. Frozen shrimp work perfectly, too. Just thaw them completely and pat them dry before cooking.
Fresh Corn Is Great, but Frozen Corn Pays the Bills
Fresh summer corn brings amazing sweetness, but I’m not shucking three ears of corn on a random Tuesday if I don’t have to. Frozen corn is my lazy-day hero. Thaw it, drain any extra moisture, and you’re good to go. Canned corn also works in a pinch, but drain it well so your creamy corn doesn’t turn watery.
Ricotta and Sour Cream Aren’t the Only Options
No ricotta? Cottage cheese works surprisingly well, especially when blended until smooth. Greek yogurt can replace sour cream if you want something tangier. Just use plain, unsweetened yogurt unless you’re trying to create a dessert nobody asked for. Full-fat versions give the creamiest texture.
Keep That Creamy Corn Thick and Dreamy
I’ve learned that overblending corn can turn a beautiful, creamy mixture into something suspiciously close to baby food. A little texture is your friend here. Pulse the food processor until everything comes together, but leave some tiny corn pieces for bite. If the mixture seems too thick, a small spoonful of water can loosen it without ruining the flavor.
Maple Syrup Burns Faster Than Your Patience
Real maple syrup gives the bread that sweet, sticky finish, but it can go from golden to burnt before you’ve finished admiring your work. Medium-low heat is the secret, not wishful thinking. Pure maple syrup tastes better than pancake syrup here, although honey can work as a substitute. Just keep an eye on the skillet because honey browns quickly, too.
Brie Makes Everything Feel Fancy
Brie turns ordinary toast into something that looks like it belongs on a restaurant menu. I usually leave the rind on because it’s edible and saves me the trouble of trimming it. One less chore is always a win. Camembert makes an excellent substitute, while creamy goat cheese adds a tangier twist if that’s what you’ve got.
Don’t Panic If You Don’t Have Fancy Herb Butter
Lemon herb finishing butter sounds impressive, but you can fake it beautifully with regular butter, a squeeze of lemon juice, and a pinch of dried Italian herbs. Nobody at the dinner table needs to know you improvised. Just keep the heat gentle when adding butter so it melts into the shrimp instead of turning brown and bitter.
Tomatoes Need a Little Tough Love
Watery tomatoes can make that gorgeous creamy corn look like it’s having a bad day. I prefer firm, ripe Roma tomatoes because they hold their shape nicely. Cherry tomatoes work, too, especially when they’re sweet. If your tomatoes are extra juicy, scoop out some seeds before chopping. It’s a tiny step that makes the finished dish look much better.
Give Your Shrimp Some Breathing Room
Crowding the skillet is one of those mistakes I’ve made more times than I’d like to admit. When shrimp are packed together, they steam instead of developing those delicious golden edges. Cook in batches if your skillet looks like rush-hour traffic. A hot pan and a little space make a noticeable difference.
Make-Ahead Tricks for Busy Nights
The corn mixture is the easiest part to prepare ahead of time. I like making it earlier in the day and keeping it refrigerated until dinner. Future you will be ridiculously grateful. You can also cut the bread, dice the onions, and prep the tomatoes ahead. Save cooking the shrimp and toasting the bread for the last minute so everything tastes fresh.
Leftovers Deserve Better Than a Microwave Disaster
Store the shrimp and creamy corn in separate airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water to the corn if needed. Shrimp don’t appreciate being cooked twice, so be gentle. The maple bread is best fresh, but you can warm leftovers briefly in a dry skillet. Store the Brie-topped bread separately and keep it refrigerated.
My Favorite Shortcut for Getting Dinner on the Table
When I’m short on time, I use peeled, deveined frozen shrimp, frozen corn, and pre-sliced French bread. Pre-diced onions are another perfectly acceptable shortcut. Nobody wins a medal for spending an extra 20 minutes chopping vegetables. Spend your energy getting the shrimp perfectly cooked and the bread beautifully golden. That’s where the magic happens.
