Sautéed Corn with Shrimp

Sautéed Corn with Shrimp

The Spanish colonizer introduced corn to the region from Mexico and it is now in the Philippines

second leading staple after rice. In this dish, the natural sweetness of corn is added to juicy fresh shrimp and tender spinach. Remember not to overcook the shrimp or they will lose much of their sweetness

Ingredients:

1 tablespoon oil

3 cloves garlic, crushed with the side of a knife and minced

1 onion, diced

1/4 lb (125 g) fresh shrimp, shelled and deveined

3 cups (350 g) corn kernels (fresh or frozen)

1/4 lb (125 g) spinach, trimmed and chopped

1 tablespoon fish sauce

1/4 teaspoon salt

1 teaspoon freshly ground black pepper

Serves 4 

Preparation time: 15 minutes 

Cooking time: 15 minutes

Direction:

1. Heat a skillet over medium heat, add the oil and garlic and sauté until lightly browned. Add the onion until translucent. Add the shrimp, corn, and spinach, and sauté for 10 minutes.
2. Add the fish sauce, salt and pepper. Sauté over medium-low heat for 5 more minutes. Serve hot with steamed rice.