Tomato Garlic Shrimp Over Creamy Corn and Maple Sticky Bread
Juicy garlic-herb shrimp piled over rich, creamy corn with ricotta and sour cream, paired with maple-sticky French bread topped with Brie—because apparently ordinary shrimp and toast weren't feeling fancy enough.
EQUIPMENT (PAID LINKS)
- Large nonstick skillet
- Large stainless-steel skillet
- Food processor
- Serving platter
- Serving plates
Ingredients
- 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.