Description
Indulge in the delightful flavors of shrimp and creamed corn with this easy-to-make recipe. Succulent shrimp cooked to perfection, nestled in a creamy corn mixture with a hint of smokiness and tanginess, creating a harmonious dish that is sure to please your taste buds.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Juice of 1/2 lemon
For the Creamed Corn:
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 4 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the Shrimp: Heat olive oil in a skillet, season shrimp, cook for 2–3 minutes per side, then set aside.
- Prepare the Creamed Corn: Sauté onion in butter, add garlic, corn, cook, pour in cream and milk, simmer, add Parmesan, season, return shrimp, stir gently, add lemon juice, and parsley.
Notes
- Serve over rice, grits, or with crusty bread.
- Substitute heavy cream with half-and-half for a lighter version.
- For extra heat, add cayenne or red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 7g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
