Shrimp and Creamed Corn (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (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 and crumbled
12 -
2 small limes
13 -
Fresh cilantro
# Instructions:
01 -
Heat a large 12-inch high-sided skillet on medium heat until hot. Add olive oil—it should run easily but not sizzle or burn. Add shrimp, sprinkle with chili powder and salt. Do not overcrowd the pan, cooking in 2 batches if necessary. Cook the shrimp, flipping once or twice, until pink, about 3-4 minutes total. Remove shrimp from the skillet.
02 -
To the same empty skillet, add butter and chopped onion. Sprinkle lightly with salt and cook for 3 minutes on medium heat, stirring occasionally, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Avoid burning by reducing heat if needed. Add cooked corn kernels and smoked paprika. Stir to combine. Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese. Cook, stirring, until the cheese melts.
03 -
Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and reheat gently. Top with remaining ½ cup of corn, additional lime slices, and chopped cilantro. Sprinkle with extra chili powder or paprika, if desired.
# Notes:
01 -
Grilling the corn before cooking adds a smoky flavor to the dish.