Creole Shrimp and Creamed Corn
"A twist on shrimp and grits! After all, grits are made from corn."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (415.7 g)
- Calories 452.9
- Total Fat - 25.6 g
- Saturated Fat - 11.3 g
- Cholesterol - 192.8 mg
- Sodium - 1800.7 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 4.6 g
- Sugars - 7.8 g
- Protein - 23.1 g
- Calcium - 191.7 mg
- Iron - 2.2 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut the kernels from the corn to equal 3 1/2 cups. Reserve the cobs. Set aside 1/2 cup of the corn kernels. Pulse the remaining 3 cups of corn kernels in a food processor until almost creamy, 5 or 6 times.
Step 2
Using the dull side of a knife, scraped the corn cobs to get the milk and pulp into a medium saucepan. Discard the corn cobs. Add the processed corn kernels, milk, cream and cornstarch to the pan. Bring to a simmer over medium, stirring often. Reduce heat to low and simmer until thickened, about 5 minutes.
Step 3
Stir in 1 1/2 tablespoons of butter and 1/4 teaspoon of salt. Remove from heat; cover and keep warm.
Step 4
Combine the shrimp, Creole seasoning, smoked paprika, and the pepper. Heat a large skillet over medium high. Add the oil and remaining 1 1/2 teaspoons butter to the skillet. Once the butter melts, add the shrimp and cook without stirring for 1 minute.
Step 5
Add the tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally until the shrimp are done, about 1 to 2 minutes. Add the green onions and the reserved 1/2 cup of corn kernels. Add the wine or stock, stirring and scraping the pan to remove the browned bits, 30 seconds.
Step 6
Serve the shrimp mixture over the creamed corn mixture.
Tips
No special items needed.
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