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 (approximately 2 ears of corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz block feta cheese, crumbled and divided
12 -
2 small limes
13 -
Fresh cilantro, chopped for garnish
# Instructions:
01 -
Heat a large 12-inch high-sided skillet over medium heat until hot. Add olive oil, ensuring it flows easily but doesn't sizzle or burn.
02 -
Add shrimp without overcrowding (cooking in batches if necessary). Sprinkle with chili powder and salt. Cook until pink, flipping once or twice, about 3-4 minutes total. Remove from skillet and set aside.
03 -
Using the same skillet, add butter and chopped onion with a light sprinkle of salt. Cook for 3 minutes over medium heat, stirring occasionally until softened.
04 -
Add minced garlic and cook for 2 more minutes, stirring occasionally. Reduce heat if needed to prevent burning.
05 -
Add 1 cup of corn kernels and smoked paprika, stirring to combine.
06 -
Pour in half-and-half and bring to a simmer. Add 3 oz of crumbled feta cheese, stirring until melted and smooth.
07 -
Squeeze juice from half a lime into the sauce. Return cooked shrimp to the skillet and gently reheat. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with additional chili powder or paprika if desired.
# Notes:
01 -
This one-pan dish comes together in 30 minutes and features a delicious balance of smoky, creamy, and tangy flavors.
02 -
For best results, use block feta cheese and crumble it yourself rather than pre-crumbled varieties.