Bắp Xào Tôm Bơ (Sauteed Corn with Shrimp and Butter)

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is about 150°C. Add the 2 tablespoons of dairy-free butter to the skillet and let it melt.
2. 2Add the 2 cloves of minced garlic to the melted butter. Cook for 1 minute, stirring constantly, until you can smell the garlic but before it turns brown.
3. 3Add the about 225 g of shrimp to the skillet in a single layer. Cook for 2-3 minutes, turning them halfway through, until they turn pink and opaque. The internal temperature should reach 63°C.
4. 4Add the 2 cups of corn kernels, 1/2 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the shrimp. Stir everything together.
5. 5Continue to cook for 5-7 minutes, stirring occasionally, until the corn kernels are tender and slightly bright yellow. The edges of the corn might look a little blistered.
6. 6Stir in the 2 stalks of chopped green onions. Cook for just 30 seconds more to warm them through.
7. 7Remove the skillet from the heat. Serve the Bắp Xào Tôm Bơ immediately.

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