Shrimp and Creamed Corn: A Delicious & Easy Recipe

Shrimp and Creamed Corn: a Southern comfort food classic that’s surprisingly elegant and incredibly easy to make! Have you ever tasted a dish that instantly transports you to a warm summer evening, filled with laughter and the aroma of delicious food? This recipe does just that. It’s a symphony of sweet and savory, where plump, juicy shrimp dance with the creamy, golden goodness of corn.

Creamed corn, in its simplest form, has been a staple in American cuisine for generations, particularly in the South. It represents resourcefulness and the celebration of fresh, seasonal ingredients. Adding shrimp elevates this humble dish, transforming it into a sophisticated meal perfect for a weeknight dinner or a special occasion. The combination is a testament to the beauty of simple, high-quality ingredients.

People adore shrimp and creamed corn for its delightful contrast in textures and flavors. The sweetness of the corn perfectly complements the briny, delicate taste of the shrimp. The creamy sauce coats every morsel, creating a truly decadent experience. Plus, it’s a relatively quick and easy dish to prepare, making it a winner for busy weeknights. Whether you’re a seasoned chef or a beginner in the kitchen, this shrimp and creamed corn recipe is sure to impress!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon sugar, or to taste (optional)
• 1 (15-ounce) can creamed corn
• 2 tablespoons chopped fresh parsley, for garnish
• Hot sauce, for serving (optional)

Preparing the Shrimp:

Okay, let’s start with the shrimp! We want them to be nice and flavorful before we even think about adding them to that creamy corn goodness. This part is super easy, I promise.

1. Season the Shrimp: In a medium bowl, toss the shrimp with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Make sure each shrimp is nicely coated with the spices. This is where the magic happens, so don’t be shy with the seasoning! I like to use my hands to really get in there and make sure everything is evenly distributed.
2. Cook the Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp in a single layer. You might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the shrimp instead of searing them, and we want that nice, slightly crispy exterior. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, or they’ll become rubbery. Nobody wants rubbery shrimp! Remove the cooked shrimp from the skillet and set aside.

Making the Creamed Corn:

Now for the star of the show: the creamed corn! This is where we build that rich, comforting base that will make this dish unforgettable. Don’t worry, it’s not as complicated as it sounds. Just follow these steps, and you’ll be golden.

1. Sauté the Aromatics: In the same skillet you used to cook the shrimp (don’t worry about cleaning it; those shrimp bits will add extra flavor!), melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be nice and sweet, so take your time with this step.
2. Add the Garlic: Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic sizzling in butter is one of my favorite smells in the kitchen!
3. Make a Roux: Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the creamed corn. Make sure to cook the flour long enough to get rid of that raw flour taste.
4. Whisk in the Liquids: Gradually whisk in the milk, making sure to break up any lumps that may form. Continue whisking until the mixture is smooth. Then, whisk in the heavy cream. The heavy cream adds richness and makes the creamed corn extra decadent.
5. Season and Simmer: Season the mixture with salt, pepper, and sugar (if using). Bring to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. Taste and adjust the seasonings as needed. This is your chance to make it perfect!
6. Add the Creamed Corn: Stir in the canned creamed corn and cook for another 2-3 minutes, or until heated through. Make sure everything is nicely combined.

Combining and Serving:

Almost there! This is the easiest part. We’re just bringing everything together and making it look pretty.

1. Add the Shrimp: Gently fold the cooked shrimp into the creamed corn. Be careful not to overmix, as you don’t want to break the shrimp apart.
2. Garnish and Serve: Spoon the shrimp and creamed corn into bowls. Garnish with chopped fresh parsley. Serve immediately with hot sauce, if desired. I love a little kick with mine!

Tips and Variations:

Want to take this recipe to the next level? Here are a few ideas:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the creamed corn for a little extra heat.
• Add Some Veggies: Sauté some diced bell peppers or celery along with the onion for added flavor and texture.
• Use Fresh Corn: If you have fresh corn on hand, you can use it instead of canned creamed corn. Just cut the kernels off the cob and cook them in the skillet until tender before adding the milk and cream. You might need to add a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce if you’re using fresh corn.
• Make it Cheesy: Stir in some shredded cheddar cheese or Parmesan cheese at the end for a cheesy twist.
• Serve it Over Rice or Grits: For a heartier meal, serve the shrimp and creamed corn over cooked rice or creamy grits.
• Add Bacon: Everything is better with bacon! Cook some bacon until crispy, crumble it, and add it to the creamed corn for a smoky flavor.
• Use Different Seafood: If you’re not a fan of shrimp, you can substitute other seafood, such as scallops, crabmeat, or lobster. Just adjust the cooking time accordingly.
• Make it Ahead: You can prepare the creamed corn ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before adding the shrimp.

Storing Leftovers:

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The creamed corn may thicken as it cools, so you might need to add a splash of milk or cream when reheating to restore its creamy consistency.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 30-40 grams

Why This Recipe Works:

This recipe is a winner because it’s quick, easy, and incredibly flavorful. The combination of sweet creamed corn and savory shrimp is a match made in heaven. The simple seasonings enhance the natural flavors of the ingredients without overpowering them. Plus, it’s a versatile dish that can be customized to your liking with different spices, vegetables, or seafood. It’s comfort food at its finest!

Troubleshooting:

• Creamed corn is too thick: Add a little more milk or cream to thin it out.
• Creamed corn is too thin: Cook it for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
• Shrimp is overcooked: Be careful not to overcook the shrimp, as they will become rubbery. Cook them just until they are pink and opaque.
• Creamed corn is sticking to the pan: Stir it frequently to prevent sticking. You can also use a non-stick skillet.

Conclusion:

So, there you have it! This Shrimp and Creamed Corn recipe is truly a must-try for anyone looking for a quick, easy, and incredibly flavorful meal. I know, I know, creamed corn might sound a little…old-fashioned. But trust me, when combined with succulent shrimp and a touch of spice, it transforms into something truly special. It’s the perfect balance of sweet and savory, creamy and satisfying, and it’s guaranteed to become a new weeknight favorite.

What makes this recipe so irresistible? First, it’s incredibly simple. You don’t need to be a master chef to whip this up. The ingredient list is short and sweet, and the cooking process is straightforward. Even if you’re a beginner in the kitchen, you can absolutely nail this dish. Second, it’s incredibly versatile. You can easily adapt it to your own tastes and preferences. Don’t like shrimp? Try chicken or scallops instead! Want to add more vegetables? Throw in some bell peppers, onions, or zucchini. The possibilities are endless! And third, it’s just plain delicious. The creamy corn provides a comforting base, while the shrimp adds a burst of flavor and texture. It’s a winning combination that will leave you wanting more.

Serving Suggestions and Variations:

This Shrimp and Creamed Corn is fantastic on its own as a light meal, but it also pairs beautifully with a variety of sides. Consider serving it over a bed of fluffy rice or creamy polenta to soak up all that delicious sauce. A side of crusty bread is also a great option for mopping up every last bit. For a more complete meal, add a simple green salad or some roasted vegetables.

Looking for variations? Here are a few ideas to get you started:

* Spicy Shrimp and Creamed Corn: Add a pinch of red pepper flakes or a dash of hot sauce to the creamed corn for a little extra kick.
* Cheesy Shrimp and Creamed Corn: Stir in some shredded cheddar cheese or Monterey Jack cheese at the end for a cheesy, gooey delight.
* Herby Shrimp and Creamed Corn: Add some fresh herbs, such as parsley, chives, or thyme, to the creamed corn for a burst of freshness.
* Coconut Shrimp and Creamed Corn: Use coconut milk instead of heavy cream for a tropical twist.
* Smoked Paprika Shrimp and Creamed Corn: Add a teaspoon of smoked paprika to the shrimp while cooking for a smoky flavor.

I truly believe that this recipe is a winner, and I’m confident that you’ll love it as much as I do. It’s the perfect dish for a busy weeknight, a casual gathering with friends, or even a special occasion. It’s comforting, flavorful, and incredibly easy to make.

So, what are you waiting for? Head to the kitchen and give this Shrimp and Creamed Corn recipe a try! I’m so excited for you to experience the deliciousness for yourself. And don’t forget to get creative and experiment with different variations to find your perfect combination.

Once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the website. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I can’t wait to see what you create! Happy cooking!

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