Corn Sauté with Shrimp and Chorizo

Weeknight eating! It’s back to school and with life busier than ever, here is something perfect for tonight. This dish has it all, it’s crunchy, salty, sweet, savory, and a little spicy!  It’s perfect for an easy weeknight dinner with your family, or when friends come over! It’s so simple, super quick, yet so full of flavor!

Anyone who knows me knows that I use extra virgin olive oil in my everyday cooking – It’s an essential tool in my kitchen!  It’s high in antioxidants such as polyphenols and Vitamin E and is considered to be the most healthful fat for human consumption. I use olive oil in everything from my Marinated Red Onions and Green Goddess to Crispy Eggs for Breakfast to Heroine Chicken. 

In this dish, when you saute the spicy chorizo, you’re left with a bit of fat in the pan, that combined with extra virgin olive oil creates a Magic Elixir that infuses the shrimp and corn with fantastic flavor! And nothing is better than early sweet September corn right off the cob.  Extracting the “milk”‘ from the fresh corn is what takes this dish over the top and I’ve shared the step by steps below. Trust me, it’s worth the effort!

Even if you don’t have time for fresh corn, you can substitute with frozen corn and a bag of frozen shrimp.  Then take it up a notch with spicy peppers! Use Jalapeno, Serrano or something hotter – whatever you’re in the mood for.  The spicy peppers, garlic, chorizo and olive oil make this dish amazing no matter what you have time for!

Corn Sauté with Shrimp and Chorizo

Teri Turner

Make this corn saute for a perfect summer meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course dinner, lunch, Main Course

Cuisine American

Servings 4

Calories 537 kcal

Ingredients

  

1x2x3x

• 3 cups fresh corn kernels from about 4-5 cobs
• 1 pound of shrimp deveined and peeled
• 2 teaspoons Old Bay seasoning divided
• 8 ounces Kielbasa
• 4 tablespoons olive oil divided
• 8 scallions chopped
• 1 serrano pepper finely chopped
• 1 clove garlic pressed or grated
• 1 1/2 teaspoons kosher salt
• 1-2 tablespoons butter
• 1-2 tablespoons lime juice fresh
• 2 tablespoons basil finely chopped

Instructions

 

• Cut the corn kernels off the corn cob and place into a bowl. In another bowl, toss shrimp with 1 teaspoon Old Bay seasoning and ½ teaspoon salt. Set both aside.
• You can peel the casing from the sausage (see cook’s note) or leave the sausage intact. Cut the sausage in half lengthwise and then slice into half moons. In a large sauté pan over medium to medium-high heat, cook sausage in 1-2 tablespoons of olive oil until it’s brown and crispy on both sides, about about 7 minutes. Remove sausage from the pan with a slotted spoon and set aside in a bowl, leaving any oil or rendered fat in the pan.
• Return the pan to the stove and reduce the heat to medium. Depending on how much oil or fat is in the pan add 1-2 tablespoons of extra virgin olive oil and place the shrimp in the pan, cooking until they have a reddish hue, about 2 minutes on one side and 1 1/2 minutes on the other, being careful not to overcook your shrimp. The shrimp will be done when they are opaque in color and have curled to a “C” shape. If they begin to curl into “O” shapes, they are overcooked. When done, remove and set in the bowl with the sausage. Set aside.
• Add the remaining olive oil to the pan, if needed. Add the scallions, garlic, serrano, remaining teaspoon Old Bay, and salt, and stir everything to combine. Cook for 1 minute until the vegetables are a little wilted. Add the corn and the butter, stirring to combine. Cook for 5 minutes, add lime juice, stir again, and turn off heat. Add the shrimp and sausage, stir until combined. Top with the chopped basil, serve and enjoy!

Notes

• If the casing is easy to peel off of the sausage, do so. If it becomes too much of a challenge, just skip it and cube the sausage. 
• You can substitute cubes of chicken for the shrimp.

Nutrition

Calories: 537kcalCarbohydrates: 24gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 230mgSodium: 1547mgPotassium: 817mgFiber: 3gSugar: 8gVitamin A: 625IUVitamin C: 15mgCalcium: 114mgIron: 3mg

Keyword shrimp and chorizo

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