Creole Shrimp and Creamed Corn

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.