Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
- Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
- Add lemon juice to remaining butter mixture. Pour over shrimp.
- Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 1 gram
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