Photo by Randi Baird, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan
This quick dinner is an oven version of a summer seafood bake, but one with an alluring Spanish flair, thanks to the dusting of aromatic smoked paprika. The smoky shrimp meal is as brilliantly colorful as it is delicious and healthful, with rounds of golden corn on the cob, tomatoes that soften and intensify in flavor with cooking, and chunks of tender zucchini. The plump shrimp take on the brick hue of the paprika and the dish is seasoned further with fresh garlic and bites of smoky chorizo sausage. It’s a smile-inducing dinner that begs to be made at the end of summer when corn, tomatoes, and zucchini are at their peak and you want to get in and out of the kitchen fast. Feel free to leave out the sausage, if you prefer.
Smoky Shrimp with Corn, Zucchini, and Tomatoes
Ingredients
1 pint grape or cherry tomatoes, halved
1 medium-size zucchini, diced
3 tablespoons olive oil, divided
1/2 plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 ears fresh corn, husked and sliced crosswise into 1-inch-thick rings
1 1/4 pounds medium-size shrimp (26-30 count per pound), cleaned, tail-off
1 1/2 teaspoons smoked paprika
3 garlic cloves, minced
Pinch of cayenne pepper
2 1/2 ounces dried (cooked) chorizo sausage, finely diced (heaping 1/2 cup)
Directions
Preheat the oven to 425°F. Place the tomatoes and zucchini on a sheet pan. Drizzle with 1 tablespoon of the oil, sprinkle with 1/4 teaspoon each of the salt and black pepper, and roast in the oven until the vegetables have softened somewhat, 10 minutes.
Place the corn in a medium-size bowl and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Place the shrimp in another medium0size bowl and toss with the remaining tablespoon of oil, the paprika, garlic, and cayenne, and the remaining 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Add the corn, shrimp, and chorizo to the sheet pan, scattering them around evenly. Return the pan to the oven to cook until the corn is tender-firm and the shrimp is cooked through, 10 minutes more.
The shrimp and vegetables will keep in an airtight container in the refrigerator for up to 2 days and may be served warm or at room temperature.
Makes 4 servings
Serving size: 2 cups
Per serving: Calories 380; Total Fat 19g; (Sat Fat 4.5g, Mono Fat 11g, Poly Fat 3g); Protein 36g; Carb 19g; Fiber 3g; Cholesterol 245mg; Sodium 770mg, Sugar 8g (Added Sugar 0g)
Excellent source of: copper, magnesium, phosphorus, potassium, protein, vitamin C, zinc
Good source of: calcium, folate, magnesium, manganese, molybdenum, niacin, thiamine, vitamin A, vitamin B6, vitamin K
