Shrimp and Creamed Corn (Printable Version)
Juicy shrimp with sweet corn and a creamy, smoky sauce for an easy one-pan meal.
# What You'll Need:
→ Seafood
01 -
5 pounds large raw shrimp, peeled and deveined (approximately 15 to 20 shrimp per pound)
→ Seasonings
02 -
1 teaspoon chili powder
03 -
1/4 teaspoon salt, or to taste
04 -
1 teaspoon smoked paprika
→ Cooking Oils and Fats
05 -
2 tablespoons olive oil
06 -
2 tablespoons salted butter
→ Aromatics
07 -
1/2 cup chopped onion
08 -
5 cloves garlic, minced
→ Vegetables
09 -
5 cups cooked corn kernels (from about 2 ears of grilled or boiled corn)
→ Dairy
10 -
1 cup half-and-half
11 -
4 ounces feta cheese, divided and crumbled
→ Produce
12 -
2 small limes
# Step-by-Step Guide:
01 -
Combine shrimp with chili powder, smoked paprika, and salt. Toss until evenly coated. Set aside.
02 -
Heat olive oil and salted butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes, stirring until softened. Add minced garlic and cook for an additional minute until fragrant.
03 -
Incorporate cooked corn kernels into the skillet and cook for 3 to 4 minutes, mixing well to blend flavors.
04 -
Pour in the half-and-half and stir in half of the crumbled feta cheese. Simmer for 7 to 10 minutes, allowing the mixture to thicken slightly while stirring occasionally.
05 -
Add seasoned shrimp to the skillet. Cook for 7 to 8 minutes, turning once, until shrimp are opaque and just cooked through.
06 -
Remove from heat. Top with remaining feta cheese and squeeze lime juice over the dish before serving. Adjust seasoning with additional salt if necessary.
# Helpful Suggestions:
01 -
For best flavor, crumble the feta cheese yourself rather than using pre-crumbled varieties.