Ingredients
SERVINGS: 4 Serving(s)
- 1 stick butter
- 3 cloves garlic, minced
- 1 tablespoon minced rosemary
- ¼ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- ¾ cup fresh corn kernels (from 2 ears corn)
- 1½ pounds large Gulf shrimp, peeled and deveined
- 1 packed cup chopped collard greens
- sea salt and freshly ground pepper
- hot sauce, for serving
- toasted bread, for serving
Preparation
Melt butter in a large skillet with a lid over medium heat. Add garlic, rosemary, and lemon juice; bring to a simmer and cook for 1 minute. Add Worcestershire and bring back to a simmer. Add corn and shrimp and stir to combine. Cover and cook for 2 minutes. Stir in collards; cover and cook until shrimp are cooked through and collards have wilted, about 2 minutes. Season with salt and pepper. Serve with hot sauce and toasted bread.
