Description
A comforting Southern-inspired main course featuring tender, seasoned shrimp served atop rich, creamy creamed corn. This skillet dish combines the sweetness of corn with savory seafood, enhanced by garlic, smoked paprika, and Parmesan cheese for a flavorful, hearty meal perfect for summer or anytime.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Creamed Corn
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 cup grated Parmesan cheese
- Chopped chives or parsley for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while you prepare the creamed corn.
- Prepare the Creamed Corn Base: Heat a large skillet over medium heat and melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Corn: Add the corn kernels to the skillet and cook for 4 to 5 minutes, stirring occasionally, allowing the corn to release its natural sweetness and slightly soften.
- Simmer the Creamed Corn: Reduce heat to low. Pour in the heavy cream and milk, then season with salt, black pepper, and sugar. Simmer gently for 5 to 7 minutes until the mixture thickens slightly and becomes creamy. Stir in the grated Parmesan cheese until melted and fully incorporated. Remove from heat and cover to keep warm.
- Cook the Shrimp: In a separate skillet over medium-high heat, cook the marinated shrimp for 2 to 3 minutes per side, until they turn pink and opaque. Avoid overcooking to maintain their tenderness.
- Assemble and Serve: Spoon the warm creamed corn onto plates or into bowls. Top with the cooked shrimp and garnish with chopped chives or parsley for a fresh, colorful finish.
Notes
- Add a dash of hot sauce or red pepper flakes if you prefer some heat in the dish.
- This recipe pairs wonderfully with cornbread or crusty bread to soak up the creamy sauce.
- For a lighter variation, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 6g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 215mg
