Spicy Shrimp and Creamed Corn (Printable Version)
# What You’ll Need:
→ 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 (from 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
# Steps to Follow:
01 -
Heat a large (12-inch), high-sided skillet until hot on medium heat. Add olive oil - it should flow easily but not sizzle or burn.
02 -
Add shrimp and sprinkle with chili powder and salt. Do not overcrowd (you might need to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
03 -
Remove shrimp from the skillet and set aside.
04 -
To the same, now empty, skillet, add butter and chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, stirring occasionally. Reduce heat if needed to prevent burning.
05 -
Add 1 cup of the cooked corn kernels and smoked paprika, then stir to combine.
06 -
Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese. Cook while stirring until the cheese melts completely.
07 -
Squeeze the juice of half a lime into the sauce. Return the cooked shrimp to the skillet and gently reheat. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if desired.
# Additional Notes:
01 -
Inspired by Mexican street corn, this one-pan dish showcases fresh seasonal corn and a flavorful, creamy feta sauce.
02 -
For best results, use block feta that you crumble yourself rather than pre-crumbled feta.