Description
Shrimp and Creamed Corn is a rich and flavorful Southern-inspired main course featuring tender shrimp sautéed in olive oil and butter, combined with a creamy, cheesy corn sauce infused with garlic, onions, and fresh herbs. This quick stovetop recipe balances smoky and spicy notes with the sweetness of fresh corn, making it a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off)
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Vegetables and Aromatics
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
Cooking Fats and Dairy
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
Herbs and Finishing
- 1 tablespoon chopped fresh thyme or basil
- Juice of 1/2 lemon
- Chopped green onions or parsley, for garnish
Instructions
- Season the Shrimp: Pat the shrimp dry and season them evenly with salt, black pepper, smoked paprika, and cayenne pepper if using. This adds smoky and mild heat flavors to the seafood.
- Cook the Shrimp: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside to prevent overcooking.
- Sauté Aromatics: Reduce heat to medium in the same skillet. Add chopped onions and minced garlic to the pan and sauté for 2 to 3 minutes until they soften and become fragrant, incorporating the flavors left behind by the shrimp.
- Cook the Corn: Stir in the corn kernels and cook, stirring occasionally, for an additional 3 to 4 minutes. This will slightly caramelize the corn and enhance its sweetness and texture.
- Add Cream and Cheese: Pour in the heavy cream, whole milk, and grated Parmesan cheese. Stir well and allow the mixture to simmer gently for 3 to 5 minutes until the sauce thickens and becomes creamy.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss them in the creamy corn sauce, making sure they are fully coated and heated through.
- Finish with Herbs and Lemon: Stir in freshly chopped thyme or basil and squeeze in the juice of half a lemon for brightness. Mix gently to combine all flavors.
- Serve and Garnish: Serve the shrimp and creamed corn warm, garnished with chopped green onions or parsley for a fresh herbal finish. This dish pairs wonderfully with rice, grits, or crusty bread to soak up the delicious sauce.
Notes
- Fresh corn offers the best texture and sweetness, but frozen corn is an excellent year-round alternative.
- Serve over rice, grits, or with crusty bread for a complete meal and to soak up the creamy sauce.
- For added depth of flavor, stir in a splash of white wine before adding the cream to the skillet.
- To make this dish spicier, increase the cayenne pepper or add a pinch of red pepper flakes.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently on stovetop to prevent overcooking shrimp.
