Description

Made dairy-free by using cashew cream, this creamy tomato basil shrimp skillet with sweet corn is equal parts comforting and fresh! Summer-forward produce plays heavily into this recipe – juicy cherry tomatoes, aromatic fresh basil, and tender sweet corn round out the rich sauce, and the shrimp nestled into the skillet are a perfectly cooked wonder.

Ingredients

Scale

1/2 cup raw cashews (80 g)
3 tablespoons olive oil, divided
1 pound large, peeled and deveined shrimp
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium sized shallots, finely diced
4 cloves garlic, chopped
4 cups (2 pints worth) cherry tomatoes, halved
Generous pinch of chili flakes (optional)
Sweet corn cut away from 2 medium sized cobs of corn, or about 1 1/2 cups frozen corn
1 1/2 cups chicken or vegetable broth
1 tablespoon nutritional yeast
1/2 cup loosely packed fresh basil, cut into ribbons – plus more to garnish
Salt and pepper to taste

Instructions

Soak the cashews. In a small heat proof bowl, soak the cashews in just boiled water for 15-30 minutes until they are pale and plump in appearance. You can continue with the next few steps of the recipe while they soak.
Cook the shrimp. Pat shrimp very dry using paper towels. Heat 2 tablespoons olive oil over medium heat in a large skillet until shimmering. Add the shrimp in a single layer and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for about 2 minutes on each side until no longer translucent. Remove to a plate, leaving any excess oil behind in the pan, and set aside.
Cook the aromatics and tomatoes. Add the remaining 1 tablespoon of olive oil to the skillet with the shallots and garlic. Sauté for 2-3 minutes, until the shallots are transparent and lightly caramelized. Add the tomatoes and chili flakes (if using), and continue to cook, stirring occasionally and scraping up any brown bits from the bottom of the pan as the tomatoes release their liquid, for 7-8 minutes – until the tomatoes start to break down. In the final minute or so of sautéing, add the sweet corn. Reduce the heat to low.
Make the cashew cream sauce. While the tomatoes cook, drain the cashews and add to a high-speed blender container with 1 1/2 cups chicken broth and 1 tablespoon nutritional yeast. Blend on high for 1-2 minutes until entirely smooth and creamy and no pieces of cashew remain.
Finish assembling the dish. Add the cashew cream to the skillet and stir into the tomato and corn mixture. Simmer for 1-2 minutes until the sauce has thickened slightly. Season the sauce to taste with salt and pepper. The sauce can always be thinned with a little additional broth at this point if needed. Return the shrimp to the skillet along with the basil and stir to combine. Leave on the heat for about 2 minutes, or until the shrimp is warmed through and the basil is wilted.
Serve & enjoy! Serve shrimp warm over pasta, rice, mashed potatoes, or polenta, garnished with additional fresh basil and black pepper if desired.