Shrimp with oven roasted tomatoes and sweet corn

We live on the Alabama Gulf Coast. That means miles of beaches. That means mild winters. That means we can drive in any direction and in a few short minutes we hit water. It really is a good life.

That means fresh seafood. Again, it really is a good life. And field after field of farmland where diligent farmers are busy growing plump juicy tomatoes and beautiful sweet corn. 

The shrimping industry along the Gulf Coast took a hit after the 2010 BP oil spill. The tar balls and oil slick brought shrimping boats to dock, meaning a loss of revenue and livelihood to our local shrimpers. The fear of possible contamination meant, even after the seafood had been declared safe, people didn't want to touch it. 

Even months later 4,200 square miles of the Gulf were closed to shrimping. It was sad. But now it's safe. I guarantee you it is safe. And it is a joyous thing. 

I want to consider myself a locavore. I don't have anything against the super market, but if my neighbor can grow it, make it, catch it and sell it why shouldn't I support them? That includes shrimp. 

We love shrimp at this house. I often get a hankering for some shrimp. And on one particular afternoon I felt the need to combine Baldwin County's finest. I had just picked up some tomatoes from the farmers market. So I decided to combine all our favorite foods in this house (minus chocolate, cubed steak and bacon) and make Shrimp with Oven Roasted Tomatoes and Sweet Corn served over Rice.

What you'll need:

1 lb shrimp

4 ears sweet corn

2 large, plump tomatoes

2 cups rice cooked

Garlic salt

Dried Cilantro

Kosher salt or seasoned salt

Cooking Spray.

Preheat your oven to 350.

Clean each ear of corn and spray with cooking spray. Sprinkle with kosher salt or seasoned salt. Wrap each ear in a piece of aluminum foil and place in oven for 30 minutes.

Next, slice your tomatoes in halves and spray with cooking spray, then sprinkle with garlic salt. You will also roast for 30 minutes. This makes them even sweeter. You will be so happy.

Next, peel and clean your shrimp if you didn't buy them peeled. Place the shrimp in a casserole dish that has been sprayed with cooking spray. Sprinkle with cilantro. You will roast them in the oven for 20 minutes.

Once your corn has finished cooking you will cut it off the ear. Slice your fully roasted tomatoes and mix your cooked rice, corn and tomatoes together in a big bowl. Serve with the shrimp on top.

It's so good.