Shrimp and Creamed Corn

Fall is here, and I couldn’t be more excited. Fall is my favorite season – crisp air, beautiful colors of leaves, pulling out sweaters and blankets. I love the flavors too – apples, pears, pumpkin, squash.

Today’s recipe is none of those things. I promise I’ll bring those soon. But this is a delicious throw back to summer that still sticks to your ribs like a good fall dinner. Slightly spicy shrimp on a delicious, creamy base. Enjoy!

Shrimp and Creamed Corn (Serves 4)

Shrimp and Creamed Corn

8 ears of corn, shucked
1 ½ cups skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter, divided
¼ teaspoon salt
12 ounces peeled and deveined shrimp
½ – 1 teaspoon salt-free Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons olive oil
1 cup halved grape tomtoates
1 tablespoon fresh thyme leaves
5 cloves garlic, minced
½ cup sliced green onions

1. Cut kernels from corn; reserve cobs. Set aside ½ cup kernels. Pulse remaining kenrels in a food processor until almost creamy.

2. Using dull side of knife, scrape corn cobs to remove “milk” and pulp into a medium saucepan. Add processed corn, milk, and cornstarch to pan.

3. Bring to a boil, stirring often. Reduce heat to medium-low or low; simmer until thick (about 5-7 minutes), stirring frequently. Stir in 1 ½ tablespoons butter and ¼ teaspoon salt. Keep warm.

4. Heat a large skillet over medium-high heat. Add oil and remaining ½ tablespoon of butter. Once butter is melted, add shrimp, Creole seasoning, paprika, and pepper. Cook for 2-3 minutes. Add tomatoes, thyme, garlic, onions, and reserved corn. Cook, stirring occasionally, until the shrimp are done. Serve over creamed corn.

Recipe Notes: If you can’t find corn on the cob or it is too pricey out of season, I’m guessing you could use frozen corn. When I made this, I didn’t get much “milk” out of my cobs. And it would likely be a lot less messy. Also, the full 1 teaspoon of Creole seasoning made this fairly spicy. You might want to opt with less if you are sensitive or want small children to eat this.

Source: adapted from Cooking Light

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2 Comments

Filed under Recipes

2 responses to “Shrimp and Creamed Corn

  1. Sounds great! Thanks for the recipe, I’ll have to try it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

  2. Yum this looks delicious! What a great homemade meal 🙂

    xx

    https://colourpotblog.wordpress.com/

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