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 over medium heat. Add olive oil until it runs easily but does not sizzle or burn. Add shrimp, sprinkle with chili powder and salt, and cook in batches if necessary to avoid overcrowding. Flip once or twice until shrimp are pink, about 3-4 minutes total. Remove shrimp from the skillet.
02 -
Add 2 tablespoons of butter to the emptied skillet over medium heat. Stir in chopped onion, lightly sprinkle with salt, and cook for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Avoid burning by reducing heat if needed. Stir in corn and smoked paprika. Add half-and-half, bring to a simmer, then stir in 3 oz of crumbled feta cheese until melted.
03 -
Squeeze the juice of half a lime into the sauce. Return cooked shrimp to the skillet and gently reheat. Top with the remaining corn, sliced limes, and chopped cilantro. Optionally, sprinkle with extra chili powder or paprika before serving.
# Notes:
01 -
For optimal results, use a block of feta cheese and crumble it yourself for better texture and flavor.