Shrimp and Creamed Corn
Indulge in a quick and flavorful meal with this delectable Shrimp and Creamed Corn dish. Succulent shrimp, perfectly seasoned and seared, are combined with a luscious, creamy corn sauce enriched with savory feta cheese and a hint of smoked paprika. This recipe brings a delightful balance of sweet, savory, and tangy notes, making it an ideal choice for a comforting yet elegant weeknight dinner.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under 40 minutes, perfect for busy weeknights.
- Features juicy, perfectly cooked shrimp in a rich, savory creamed corn sauce.
- The addition of feta and smoked paprika elevates classic creamed corn to a gourmet experience.
- A versatile dish that feels both comforting and sophisticated.
- Offers a delightful balance of sweet, smoky, and tangy flavors.
Ingredients
- 680 g (1.5 lb) raw shrimp, large (15-20 count per pound), peeled and deveined
- 5 mL (1 teaspoon) chili powder
- 1.25 mL (1/4 teaspoon) salt, or to taste
- 30 mL (2 tablespoons) olive oil
- 30 g (2 tablespoons) salted butter
- 75 g (1/2 cup) yellow onion, finely chopped
- 5 cloves garlic, minced
- 225 g (1.5 cups) cooked corn kernels (from 2 ears of grilled or boiled corn, or frozen/canned)
- 5 mL (1 teaspoon) smoked paprika
- 240 mL (1 cup) half-and-half
- 115 g (4 oz) feta cheese, crumbled (preferably from a block)
- 2 small limes, one juiced, one sliced for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the shrimp. In a bowl, toss the peeled and deveined shrimp with 5 mL (1 teaspoon) chili powder and 1.25 mL (1/4 teaspoon) salt. Ensure the seasoning is evenly distributed over the shrimp.
- Cook the shrimp. Heat a large (30 cm or 12-inch), high-sided skillet over medium heat until hot. Add 30 mL (2 tablespoons) olive oil. Once the oil shimmers, add the seasoned shrimp in a single layer. Avoid overcrowding the pan; you may need to cook the shrimp in two batches to ensure even cooking and browning. Cook for 3-4 minutes total, flipping once or twice, until the shrimp turn opaque pink and are just cooked through. Remove the cooked shrimp from the skillet and set aside.
- Sauté the aromatics. To the same skillet, now empty of shrimp, add 30 g (2 tablespoons) salted butter. Once melted, add 75 g (1/2 cup) chopped yellow onion and a light sprinkle of salt. Cook on medium heat for approximately 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic and corn. Stir in the 5 cloves of minced garlic and continue to cook for another 2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic; reduce heat if necessary. Add 225 g (1.5 cups) cooked corn kernels and 5 mL (1 teaspoon) smoked paprika, stirring to combine everything thoroughly.
- Create the creamy sauce. Pour in 240 mL (1 cup) of half-and-half. Bring the mixture to a gentle simmer, then add 85 g (3 oz) of the crumbled feta cheese. Cook, stirring continuously, until the feta cheese melts and the sauce thickens slightly to a creamy consistency.
- Combine and finish. Squeeze the juice of half a lime directly into the creamy corn sauce, stirring it in. Return the cooked shrimp to the skillet and gently toss to coat them in the sauce and reheat them through. Do not overcook the shrimp at this stage.
- Garnish and serve. Transfer the Shrimp and Creamed Corn to serving plates. Garnish generously with the remaining 30 g (1 oz) crumbled feta cheese, the remaining corn, fresh cilantro, and slices from the other lime. A final sprinkle of extra chili powder or smoked paprika can be added for an appealing visual and flavor boost.
Tools You’ll Need
- Large (30 cm / 12-inch) high-sided skillet
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing bowls
- Tongs or spatula
- Citrus juicer (optional)
Essential Success Tips
- Do not overcrowd the skillet when cooking shrimp; cook in batches if necessary to achieve a proper sear and prevent steaming.
- Cook shrimp just until pink and opaque; overcooked shrimp become rubbery.
- Use fresh, good quality feta cheese, preferably a block that you crumble yourself, for the best flavor and melting consistency.
- Taste and adjust seasoning throughout the cooking process, especially for salt and chili powder.
- For extra depth, grill or roast your corn kernels before adding them to the sauce.
Professional Cooking Secrets
- To enhance the flavor profile, deglaze the skillet with a splash of dry white wine or a bit of shrimp stock after removing the shrimp, before adding butter for the onions. This captures all the flavorful fond.
- For an even richer sauce, consider adding a tablespoon of cream cheese along with the feta, allowing it to melt completely for an extra silky texture.
- Always finish with a fresh squeeze of lime juice at the end; the acidity brightens the entire dish and cuts through the richness of the cream and feta.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave.
- Variations: For a spicier kick, add a pinch of cayenne pepper with the chili powder. You can also swap half-and-half for heavy cream for an even richer sauce, or milk for a lighter version. Consider adding some chopped bell peppers with the onions for extra vegetables and color.
- Corn Type: While fresh corn is ideal, frozen or canned corn kernels work perfectly well, just ensure they are drained if canned.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, absolutely! Thaw frozen shrimp completely under cold running water or overnight in the refrigerator, then pat them dry before seasoning and cooking. This prevents excess water from steaming them.
What can I serve with this dish?
This dish pairs wonderfully with crusty bread for dipping, fluffy rice, quinoa, or a simple side salad to complement the richness of the creamed corn.
Can I make this dish ahead of time?
While best served fresh, you can prepare the creamed corn sauce a day in advance. Cook the shrimp just before serving, then gently combine and reheat with the sauce to maintain optimal texture.
Nutrition Facts (Per Serving)
Approximate per serving (4 servings): Calories: 420, Protein: 35g, Fat: 25g, Carbs: 20g, Cholesterol: 200mg, Sodium: 650mg.
Allergy Information
Contains shellfish (shrimp) and dairy (butter, half-and-half, feta cheese). For a dairy-free version, use plant-based butter, oat milk or full-fat coconut milk, and a dairy-free feta alternative.
No comment