Shrimp and Creamed Corn (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb large raw shrimp, peeled and deveined (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)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, divided (preferably block feta)
12 -
2 small limes
13 -
Fresh cilantro
# Instructions:
01 -
Heat large skillet on medium. Add olive oil, then cook shrimp with chili powder and salt until pink, about 3-4 minutes. Remove from pan.
02 -
In same skillet, melt butter and cook onion until soft, about 3 minutes. Add garlic and cook 2 more minutes.
03 -
Add corn and paprika, stir. Pour in half-and-half, bring to simmer. Add 3 oz crumbled feta, cook until melted.
04 -
Add lime juice and return shrimp to pan. Top with remaining corn, lime slices, cilantro, and extra feta. Optional: sprinkle with more chili powder or paprika.
# Notes:
01 -
Best with block feta cheese that you crumble yourself
02 -
Can use grilled or boiled corn
03 -
May need to cook shrimp in batches to avoid overcrowding