Shrimp and Creamed Corn (Printable Version)
Succulent shrimp and sweet corn in a spicy, creamy feta sauce inspired by Mexican street corn - ready in just 30 minutes.
# Ingredients:
→ Shrimp
01 -
1.5 lb raw shrimp, peeled and deveined, large (15-20 count per pound)
02 -
1 teaspoon chili powder
03 -
¼ teaspoon salt
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 2 ears of grilled or boiled corn)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, divided (use a block and crumble yourself)
12 -
2 small limes
13 -
Fresh cilantro
# Steps:
01 -
Heat a large, high-sided skillet on medium heat until hot. Add olive oil and heat until it runs easily but does not sizzle or burn. Add shrimp, sprinkle with chili powder and salt, and cook in a single layer (do not overcrowd) for about 3-4 minutes, flipping once or twice, until shrimp are pink. Cook in batches if necessary. Remove shrimp from the skillet.
02 -
Using the same skillet, add salted butter and onion and sprinkle lightly with salt. Cook for 3 minutes on medium heat, stirring occasionally, until softened. Add minced garlic and cook for an additional 2 minutes, stirring occasionally, being careful not to burn. Reduce heat if necessary. Stir in corn kernels and smoked paprika. Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese and stir until melted.
03 -
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 before serving.