Creamy Shrimp and Corn Skillet

This creamy shrimp and corn skillet blends the sweetness of corn and tomatoes with the umami of mushrooms and shrimp, creating a delightful balance of flavors. The addition of heavy cream adds richness, while the garlic and green onions provide aromatic depth. Perfect for a comforting dinner, this dish is both satisfying and easy to prepare.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 2 green onions, chopped
• 1 medium eggplant, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken stock
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the diced eggplant to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the mushrooms and cook until they release their moisture, about 3-4 minutes.
4. Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink, about 3-4 minutes.
5. Add the corn and cherry tomatoes to the skillet, stirring to combine.
6. Pour in the chicken stock and bring to a simmer. Cook for an additional 5 minutes.
7. Reduce the heat to low and stir in the heavy cream. Let it simmer for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
8. Finish with chopped green onions and garnish with fresh parsley if desired. Serve warm.