Recipe courtesy of Publix

Tomato-Garlic Shrimp Over Creamy Corn and Maple Sticky Bread

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Tomato-Garlic Shrimp Over Creamy Corn: 

3 ears fresh corn

1 small onion, finely chopped

2 medium tomatoes, coarsely chopped

3 tablespoons olive oil, divided

¼ teaspoon kosher salt

¼ teaspoon pepper

½ cup sour cream

3 oz queso fresco (or ricotta) cheese

1 lb jumbo, peeled/deveined shrimp (tails off)

½ teaspoon roasted garlic/herb seasoning

2 tablespoons lemon herb finishing butter

Maple Sticky Bread:

Nonstick cooking spray

1 (12-oz) Bakery baguette or French bread

2 tablespoons unsalted butter, divided

½ cup maple syrup, divided

4 oz Deli brie cheese


  1. Tomato-Garlic Shrimp Over Creamy Corn: 1.Slice corn from cobs (3 cups). 2.Chop onion and tomatoes. 3.Preheat large saute 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. 4.Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth. 5.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. 6.Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve. Maple Sticky Bread: 1.Coat baking sheet with spray. 2.Cut eight (½-inch-thick) slices from bread. 3.Preheat large nonstick saute pan on medium 1-2 minutes. Place butter in pan to melt. Add syrup and bring to a simmer. 4.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. 5.Cut brie into 8 thin, bite-size slices. Arrange cheese slices on bread; let stand 2-3 minutes to harden. Serve.