Shrimp and Creamed Corn (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb large raw shrimp, peeled and deveined (15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt, 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, divided (preferably from a block, crumbled)
12 -
2 small limes
13 -
Fresh cilantro, chopped
# Instructions:
01 -
Heat a large (12-inch), high-sided skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and sprinkle with chili powder and salt. Do not overcrowd (you might need to cook in 2 batches). Cook the shrimp, flipping once or twice, until pink in color, about 3-4 minutes total. Remove shrimp from the skillet and set aside.
02 -
To the same skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Adjust heat if needed to prevent burning.
03 -
Add 1 cup of cooked corn kernels and 1 teaspoon of smoked paprika to the skillet, and stir to combine. Pour in half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese. Cook while stirring until the cheese completely melts into the sauce.
04 -
Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and reheat gently. Top with the remaining ½ cup of corn kernels, sliced limes, and chopped fresh cilantro. Sprinkle with extra chili powder or paprika if desired before serving.
# Notes:
01 -
Use block feta cheese and crumble it yourself for better texture and flavor.
02 -
Fresh corn kernels cut from grilled or boiled cobs will provide the best flavor.