Shrimp, Corn and Tomato Bake

It’s been absolute madness lately so I have been really neglecting the whole cooking, eating, blogging thing.

Okay, not the eating thing. I always eat. No matter how crazy busy it is.

I know the crisp breezes of fall are in the air and thoughts are turning to squash and pumpkins and big steamy bowls of chili.

But, this recipe holds onto summer for just a little bit longer.

This is a great, fast, no-mess dinner, that you can throw together on even the busiest of weeknights.

All you need:

  • frozen shrimp (cleaned and deveined, shells and tails on)
  • corn on the cob
  • cherry tomatoes, halved
  • olive oil
  • old bay seasoning
  • aluminum foil

Preheat the oven to 400.

Start by cutting your corn cobs into thirds and placing the thirds into a large bowl. I did one piece of corn per person.

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Next, add your halved cherry tomatoes

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And your shrimp

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Drizzle with olive oil and season with old bay. you can really do whatever spice blend you like here- from the simple salt and pepper to a complex spice rub. I love old bay because it reminds me of the Delaware beaches where I spent my summers as a kid.

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Give everything a good mix.

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Lay out two sheets of heavy duty aluminum foil.

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And dump the mixture into the center

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Pull the edges to the center and fold the foil into a little packet. Place the packet on a cookie sheet or baking sheet.

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Bake for about 30 – 40 minutes (until the shrimp are pink)

Carefully unwrap the foil packet (steam will escape and it will be really hot!)

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And there you have a shrimp, corn, tomato bake and no clean up!