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Corn, Tomato, and Shrimp Sauté The Essential WW Freestyle Cookbook (pub 2018)

1
Points® value
Total Time
20 min
Prep
13 min
Cook
7 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Uncooked shrimp

1 pound(s), peeled and deveined

Onion

½ cup(s), chopped, chopped

Garlic

2 clove(s), minced

Frozen uncooked corn kernels on cob

1½ cup(s), or fresh from 2 ears

Cherry tomatoes

2 cup(s)

Fresh basil

½ cup(s), chopped

Fresh lemon juice

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground

Instructions

  1. 1 Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook until lightly golden, about 1 minute on each side. Transfer shrimp to plate.
  2. 2 Heat remaining 1 teaspoon oil in skillet. Add onion and garlic; cook, stirring frequently, until onion starts to soften, about 1 minute. Stir in corn and cook until crisp-tender, about 1 minute. Add tomatoes and cook about 1 minute. Add shrimp and cook, stirring frequently, until heated through, 1–2 minutes. Remove skillet from heat and stir in basil, lemon juice, salt, and pepper.
  3. Serving size: 1 cup

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