Tomato-Garlic Shrimp over Creamy Corn and Maple Sticky Bread

READY IN: 15mins




  • Slice corn from cobs (3 cups).
  • Chop onion and tomatoes.
  • Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
  • Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
  • Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
  • Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.
  • Nutritional Information: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg; SODIUM 1190mg; CARB 21g; FIBER 3g; PROTEIN 27g; VIT A 30%; VIT C 25%; CALC 25%; IRON 8%.
  • Maple Sticky Bread:
  • Coat baking sheet with spray.
  • Cut eight (1/2-inch-thick) slices from bread.
  • Preheat large nonstick sauté pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer.
  • Add bread, turning immediately to coat both sides; cook 3-4 minutes on each side or until bread is browned (bread will be sticky; syrup will be absorbed). Transfer bread to baking sheet.
  • Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.
  • Nutritional Information: CALORIES (per 1/4 recipe) 330kcal; FAT 14g; CHOL 45mg; SODIUM 340mg; CARB 42g; FIBER 1g; PROTEIN 8g; VIT A 6%; VIT C 0%; CALC 10%; IRON 6%.