Talk about a fast weeknight meal...this dish comes together in less than thirty minutes for sure! Round it out with a fresh salad and rolls.
1 small onion, chopped
1 small green pepper, chopped
3 tbsp butter
3 cups frozen corn
1/2 tsp each of salt, dried basil and dried thyme
1/4 tsp pepper
3/4 pound uncooked medium shrimp, peeled and deveined
In a large skillet, saute onion and green pepper in butter for 2 minutes. Stir in the corn, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender.
Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.