Creamed Corn Shrimp (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb large shrimp, raw, peeled and deveined (roughly 15-20 pieces per pound)
02 -
2 tablespoons of olive oil
03 -
1 small spoon of chili powder
04 -
A pinch of salt, adjust to taste
→ Corn Mixture
05 -
Half a cup of chopped onion
06 -
A teaspoon of smoked paprika
07 -
Five minced garlic cloves
08 -
Two small freshly squeezed limes
09 -
Two tablespoons of salted butter
10 -
One cup of half-and-half cream
11 -
Fresh cilantro, finely chopped
12 -
1.5 cups of cooked corn kernels (from 2 ears of corn, grilled or boiled)
13 -
Crumbled feta cheese, 4 ounces
# Instructions:
01 -
Warm up a big skillet (12-inch, sides higher than normal) over medium heat until hot. Pour in olive oil—make sure it spreads easily but doesn't hiss or burn. Lay down the shrimp, sprinkling with salt and chili powder. Don’t cram the pan (cook in two rounds if necessary). Cook them, giving a flip once, until they’re pink. This will take about 3-4 minutes. Take them out and set them aside.
02 -
Take your empty skillet and toss in the butter along with the chopped onion. Add a hint of salt. Let this cook on medium heat for about 3 minutes, stirring sometimes, till the veggies soften. Add garlic and keep cooking, stirring now and then, for another 2 minutes. Watch carefully so the garlic doesn’t brown. Drop in the corn and paprika, giving it all a good mix. Pour in the half-and-half cream, bring it to a bubble, then stir in 3 ounces of feta cheese so it melts right in.
03 -
Juice half a lime into the bubbling sauce. Put the cooked shrimp back into the pan and let them warm up gently. Lay the rest of the corn kernels, lime wedges, and chopped cilantro on top. Add more chili powder or paprika if you want. Serve it while still warm.
# Notes:
01 -
Go for fresh corn when possible and buy feta as a block so you can crumble it yourself.
02 -
Since shrimp cooks super fast, chop and get all the other stuff lined up before starting.