Shrimp, corn, diced tomatoes, green onion, Worcestershire sauce, butter, canola oil, garlic, lemon juice, Tabasco sauce, fresh rosemary, smoked paprika, rosemary focaccia
Thaw in fridge. Heat a frypan or skillet over medium-high heat. Add corn. Cook, stirring occasionally, until corn begins to brown, about 4 min. Add 2/3 c. water (Split Orders add only 1/3 c. water) and the tomato mixture. Bring to a boil. Pour off and discard liquid from shrimp bag. Add shrimp to pan and cook, stirring, 4-5 min or just until shrimp turn pink. Ladle into bowls and garnish with lemon slices, if desired. Serve with Rosemary Focaccia (heat oven to 400F/205C. Bake thawed focaccia on a baking sheet, approx. 4-5 min. Let rest 5 min. before slicing).
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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