This is a fun dish in the South American style of using round chunks of sweet corn on the cob. If you’d prefer, slice the kernels off the raw ears after husking and add them to the baking dish when you add the shrimp. For a variation, toss the finished dish with cooked pasta.
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon hot red pepper flakes or more to taste
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 pint red cherry tomatoes
- 2 ears sweet corn, husked, cut crosswise into 1-inch wheels
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
- Crusty bread for serving
Preheat your oven to 350°F. In a large bowl, combine the white wine, lemon juice, garlic, teaspoon of salt, and pepper flakes. Whisk in the 1/2 cup of olive oil. Pat the shrimp dry with paper towels, add them to the marinade, and toss to coat.
Place the tomatoes and corn in a large glass or ceramic baking dish and drizzle with the remaining 2 tablespoons of olive oil. Season to taste with salt and black pepper. Roast for 20 minutes or until the tomatoes begin to split.
Tip the bowl of shrimp with its marinade over the tomatoes and corn and stir to combine, spreading out the shrimp in a single layer.
Roast for an additional 15 minutes, or until the shrimp are opaque and cooked through. Stir in the cilantro or parsley. Serve with crusty bread to mop up the juices.
Yields 4 servings