Description
This Shrimp and Creamed Corn recipe combines succulent sautéed shrimp with rich, creamy corn infused with Parmesan and spices. Perfect for a flavorful American main course, it’s quick to prepare on the stovetop and ideal for a satisfying summer dinner.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
Creamed Corn
- 4 ears fresh corn, kernels cut from cob (or 3 cups frozen corn, thawed)
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Prepare the Aromatics: Heat the butter and olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent, then stir in the minced garlic and cook for an additional 30 seconds, releasing their aroma.
- Cook the Corn: Add the fresh or thawed corn kernels to the skillet. Continue cooking for 5–6 minutes, stirring occasionally, until the corn becomes tender and begins to caramelize slightly.
- Create the Creamed Sauce: Pour in the heavy cream and whole milk, reduce the heat to low, and let the mixture simmer gently for 4–5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
- Season and Finish the Creamed Corn: Stir in the grated Parmesan cheese, smoked paprika, cayenne pepper (if using), salt, and black pepper. Let it simmer for 2 more minutes to meld the flavors and thicken to a creamy consistency.
- Cook the Shrimp: In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp, seasoning with salt and black pepper. Cook the shrimp for 2–3 minutes per side until pink, opaque, and cooked through.
- Add Lemon Juice to Shrimp: Once cooked, add fresh lemon juice to the shrimp and stir gently to coat, enhancing their brightness.
- Serve: Spoon the creamed corn onto plates or a serving platter. Top with the cooked shrimp, and garnish with chopped fresh chives or parsley before serving to add freshness and color.
Notes
- Frozen corn can be used if fresh corn is unavailable, just be sure to thaw it properly.
- For a smoky flavor, grill the corn before cutting the kernels off the cob.
- Adding crispy bacon on top of the dish provides extra texture and savory flavor.
