Heirloom Tomato and Red Corn Shrimp Sauté

Processed with VSCO with f2 preset Summer screams for simplicity, especially when local produce is at its peak of brightness and flavor. Though I frequent the farmers markets, I'm especially impressed with Whole Foods' local produce selection, which features stunning vegetables, fruits and starches. I plucked a few ears of red corn and a pint of tri-colored sweet cherry tomatoes; and, alas, another 15-minute meal for two was born. Whip this up after work or on a Sunday evening, and don't forget to pair it with a bottle of crisp white wine from Whole Foods Germantown's new selection of wine!

Processed with VSCO with f2 preset

Makes 2 servings

1/2 pound ruby red shrimp, peeled and deveined 2 cups spinach 2 ears red corn, husked 1 pint heirloom cherry tomatoes, halved 1 tablespoon olive oil 1 tablespoon fresh basil, roughly chopped Sea salt and black pepper 2 tablespoons crumbled feta cheese (optional)

1. Brush corn with olive oil and place on a hot grill pan. Cook for five minutes, rotating to grill evenly. Remove from heat and allow to cool slightly before cutting corn kernels.

2. Meanwhile, heat one tablespoon olive oil over medium heat in a pot. Season shrimp with salt and pepper. Add shrimp to pan and cook evenly, flipping after 2 minutes.

3. Add tomatoes to pan, cooking for 2-3 minutes. Add corn and basil, continuing to sauté until fragrant. Then, add spinach and toss until just beginning to wilt. Season combination with extra salt and pepper, and sprinkle with feta. Serve immediately with a crusty baguette and glass of chilled pinot grigio.


This post is brought to you by Whole Foods Market Germantown. Thank you for being supportive of my sponsors!