Description
This Shrimp and Creamed Corn recipe features tender shrimp seasoned with smoked paprika and cooked in a rich, creamy corn sauce. It’s a Southern-inspired skillet dish that’s easy to prepare and perfect for a comforting dinner. The combination of juicy shrimp, sweet corn, and a velvety cream sauce garnished with fresh herbs makes for a delicious and satisfying meal.
Ingredients
Scale
Shrimp
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamed Corn Sauce
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh or frozen corn kernels
- ½ cup heavy cream
- ¼ cup milk
- 2 tablespoons cream cheese
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Heat the fats: Heat butter and olive oil in a large skillet over medium heat to prepare the pan for cooking the shrimp evenly.
- Season and cook shrimp: Season the shrimp with smoked paprika, salt, and pepper. Add shrimp to the skillet in a single layer and cook for 2–3 minutes on each side, until they turn pink and opaque. Remove shrimp and set aside to prevent overcooking.
- Sauté aromatics: In the same skillet, add minced shallot and garlic. Sauté for 1–2 minutes until they soften and become fragrant, forming the flavor base.
- Cook corn: Add the corn kernels to the skillet and cook for 3–4 minutes, allowing them to soften and release sweetness.
- Add cream and cheese: Pour in the heavy cream and milk, then add the cream cheese. Stir continuously until the mixture becomes smooth and creamy, about 2–3 minutes. Season with additional salt, pepper, and red pepper flakes if using.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss to coat them in the creamed corn sauce.
- Simmer and serve: Let the shrimp and creamed corn simmer together for 1–2 minutes to warm through. Serve hot, garnished with chopped fresh chives or parsley.
Notes
- Serve over grits, rice, or with crusty bread to soak up the creamy sauce.
- For a dairy-free version, substitute heavy cream and milk with coconut milk and use vegan cream cheese.
