Shrimp and Corn with Tarragon

By Kayb
March 22, 2015
Shrimp and Corn with Tarragon

Author Notes: Someone in an online food forum gave me this recipe, and for the life of me, I can't remember who it was or what forum it was in. Whoever and wherever they are, I am eternally grateful to them. This is, quite simply, one of the best easy, quick, elegant, summer entrees I've ever come across. Somehow, the total taste of the dish is so much more than the sum of the parts. Kayb

Serves: 2


  • 3 ears freshest possible yellow sweet corn
  • 3 tablespoons butter
  • 1/2 pound medium or large shrimp, peeled
  • 3 tablespoons fresh tarragon, minced
  • 1/2 cup water
In This Recipe


  1. Melt butter in non stick skillet over medium heat.
  2. Cut kernels from corn and saute' in butter until they begin to take on a transluscent look.
  3. Add shrimp and tarragon, and continue to saute for 1 minute. Add water, cover, lower heat to medium low, and steam for 5 minutes.

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