Shrimp & Corn Sauté

Shrimp & Corn Sauté
• 2 tablespoons extra virgin olive oil
• 2 tsp. minced garlic
• 1 red bell pepper, diced
• Salt and ground black pepper, to taste
• 1/3 cup dry white wine
• 3/4 pound medium shrimp, shelled and deveined
• Kernels from 3 medium ears of corn
• 1 1/2 cups chopped ripe tomatoes (about 1 large tomato)
• 3 tablespoons minced scallions
• 2 tablespoons minced fresh basil
• 1/2 package Trader Joes’s Harvest Grains Blend prepared with Vegetable Broth

In a large skillet, warm the oil over medium-high heat. Add the garlic and red peppers and cook, stirring frequently so the garlic doesn't burn, until the peppers are slightly softened, 3-4 minutes. Season to taste with salt and pepper.

Add the wine, bring to a simmer and cook until the liquid partially evaporates, about 2 minutes. Add the shrimp and corn, and cook, stirring, until the shrimp are cooked through, another 3-5 minutes. Add the tomatoes, scallions and basil, and cook, stirring, until the tomatoes are warmed through and have released some of their juices, another 2-3 minutes.

Season to taste, and serve over TJ’s Harvest Grains.

Serves 4.