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25-minute Cajun Shrimp, Corn & Tomato

Ingredients for 4 servings

  • 2 tablespoons olive oil
  • 1 lb raw jumbo shrimp
  • 1/2 lb lobster meat (OR substitute in more shrimp*
  • Pinch of sea salt & pepper
  • 1 1/2 pints (~3 cups) cherry tomatoes
  • 1 green bell pepper, diced
  • 14oz (~3 cups) frozen corn
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons The Fit Cook Southern Creole Cajun seasoning
  • 1/2 cup Sauvignon blanc (white wine) OR chicken/seafood broth OR white wine vinegar
  • 2 tablespoons of vegan butter
  • Garnish
    • Torn basil

Suggested sides:

  • Toasted sourdough bread
  • Brown rice and jasmine rice
  • Arugula salad

(*) Note: Lobster can be pricey.  I am using leftover frozen lobster meat but it is NOT required for this recipe.  Just use shrimp.

Step 1

Set a pot or deep skillet on medium high heat. Once hot, add shrimp (and lobster) and cook.  Add a generous pinch of sea salt & pepper while it cooks.  Cook for 3 – 5 minutes, or until the shrimp is cooked through, then remove from the pot while keeping the heat on.

Step 2

Add the whole cherry tomatoes and let them rest in the skillet until they begin to blister and sear marks appear, about 4 – 6 minutes. Then add green bell pepper and frozen corn.  Stir the mixture, the tomatoes should be exploding at this point, then add garlic and The Fit Cook Southern Creole Cajun seasoning.  Continue to fold everything together, the frozen corn and tomato should create some liquid to help deglaze  the bottom of the skillet.

Step 3

Add the white wine and cook until it is reduced by half, about 6 – 8 minutes. Then add the shrimp (and lobster) back to the skillet and fold everything together for 1 – 3 minutes.

Step 4

Reduce the heat to low then add the vegan butter and gently fold everything together, season to taste with sea salt & pepper. Garnish and enjoy with your choice of side(s)!