Shrimp and Creamed Corn (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (about 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 (about 2 ears of grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, divided (preferably block feta, crumbled)
12 -
2 small limes
13 -
Fresh cilantro
# Instructions:
01 -
Heat a 12-inch skillet on medium heat until hot. Add olive oil, ensuring it runs easily without sizzling or burning. Add shrimp and season with chili powder and salt. Avoid overcrowding the skillet; cook in 2 batches if necessary. Cook shrimp until pink, flipping once or twice, for about 3-4 minutes in total. Remove shrimp from the skillet.
02 -
In the now-empty skillet, add butter and chopped onion. Sprinkle lightly with salt and cook on medium heat for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for an additional 2 minutes, stirring occasionally, without burning. Add corn kernels and smoked paprika, stirring to combine. Pour in half-and-half and bring to a simmer. Add 3 oz of crumbled feta cheese and stir until it melts.
03 -
Squeeze the juice of half a lime into the sauce. Gently add the cooked shrimp back to the skillet and reheat. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Optionally, sprinkle with extra chili powder or paprika before serving.