Shrimp Baked with Corn, Tomatoes and Cumin

• 6 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and freshly-ground black pepper to taste
• 2 cups uncooked corn kernels
• 1 ripe medium-size tomato, seeded, juiced and finely chopped
• 2 tablespoons lemon juice
• 1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)
• 1 tablespoon chopped fresh coriander

1. Preheat broiler.
2. Melt the butter in a small saucepan.
3. Add the onion and cook until the onion is soft but not brown.
4. Stir in the cumin and ground coriander.
5. Season to taste with salt and pepper.
6. Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity.
7. Arrange the shrimp in a single layer on the bed of corn and tomato.
8. Add lemon juice to remaining butter mixture.
9. Pour over shrimp.
10. Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown.
11. Serve at once, sprinkled with chopped coriander.

unsalted butter, onion, ground cumin, ground coriander, salt, corn kernels, tomato, lemon juice, shrimp, fresh coriander

Taken from cooking.nytimes.com/recipes/3584 (may not work)