by Susan Hanna

Tomatoes + corn + fresh herbs = summer. And when you add shrimp, garlic, hot pepper, wine and butter, you have a lovely dish that can be served over pasta or with crusty bread. I served this recipe from the New York Times over cooked linguine.

Serves 4.

Avoiding Additives and Preservatives

I used frozen shrimp with only salt added and a wine from Frogpond Farm with a sulfite level of fewer than 10 parts per million. Use freshly squeezed lemon juice and butter that does not contain colour. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 1 pound (454 g) large shrimp, peeled and deveined
  •  Kosher salt and black pepper
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 pint (500 ml) cherry or grape tomatoes
  • 2 cups (500 ml) fresh or frozen corn kernels (from 4 ears)
  • 5 garlic cloves, minced
  • ½ teaspoon (5 ml) red-pepper flakes
  • ¼ cup (60 ml) dry white wine
  • 2 tablespoons (30 ml) fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons (75 ml) unsalted butter, cut into 5 pieces
  • 3 tablespoons (45 ml) chopped parsley or chives, or torn basil leaves


  1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch/30-cm) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

From the New York Times