Shrimp and Corn with Basil

Source: Newspaper clipping

2 tablespoons butter (I did one T. butter, one T. olive oil)
1 small red onion, chopped
3/4 pound medium shrimp, shelled
Kernels cut from 3 ears fresh sweet corn, about 1 1/2 cups
4 scallions, green and white, chopped
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and freshly ground black pepper, to taste
6 large basil leaves, cut into thin trips.

Melt the butter in a deep medium skillet over medium-high heat.

Saute the onion until translucent, about 4 minutes. Add the shrimp and corn, mixing occasionally until the shrimp turn pink and are cooked through, about 6 minutes. Stir in the scallions, lemon juice and zest. Season to taste with salt and pepper.

Off the heat, mix in the basil. Divide the saute among 4 plates and serve immediately.

Serves 4.

Per serving: 209 calories, 8 grams fat (4g saturated), 16g carbs, 19g protein, 3g fiber, 141mg sodium.

I talked about this recipe HERE.