Shrimp and Creamed Corn (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (approximately 15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt, or to taste
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
½ cup chopped onion
07 -
5 cloves garlic, minced
08 -
1.5 cups cooked corn kernels (from 2 ears of grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, crumbled
12 -
2 small limes
13 -
Fresh cilantro, chopped
# Instructions:
01 -
Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil. Ensure the oil runs easily but does not sizzle or burn. Add shrimp and sprinkle with chili powder and salt. Do not overcrowd the skillet (cook in two batches if needed). Cook the shrimp, flipping once or twice, until pink, about 3-4 minutes total. Remove shrimp from the skillet.
02 -
In the now-empty skillet, add butter and chopped onion. Sprinkle lightly with salt and cook on medium heat for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for another 2 minutes while stirring occasionally. Do not let the garlic burn. Reduce heat if necessary. Add corn kernels and smoked paprika, then stir. Pour in half-and-half and bring the mixture to a simmer. Stir in 3 oz of crumbled feta cheese until it melts into the sauce.
03 -
Squeeze the juice of half a lime into the prepared sauce. Reintroduce the cooked shrimp to the skillet and reheat gently. Top with the remaining corn kernels, lime slices, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired and serve immediately.
# Notes:
01 -
For best results, use fresh, seasonal corn and a block of feta cheese that you crumble yourself.
02 -
The shrimp cooks quickly, so ensure all other ingredients are prepped before starting.