Serves: (serving size: about 1 cup corn mixture and ½ cup shrimp mixture)
Ingredients
7 ears corn, shucked
1½ cups 2% milk
2 Tbsp cornstarch
2 Tbsp butter, divided
¾ tsp kosher salt, divided
1 lb raw shrimp, peeled and deveined
1 Tbsp Creole seasoning
1 tsp smoked paprika
½ tsp black pepper
2 Tbsp olive oil
1 pint grape tomatoes, halved
1 Tbsp fresh thyme leaves
5 garlic cloves, minced
½ cup green onions, sliced
¼ cup dry white wine
Instructions
Cut kernels from corn cobs; set aside ½ cup kernels. Place remaining corn kernels in a food processor and pulse until almost creamy; transfer to a pan and add milk and cornstarch.
Place pan over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.Stir in 1½ tablespoons butter and ¼ teaspoon salt. Remove from heat; cover and keep warm.
Sprinkle shrimp with Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1½ teaspoons butter to skillet; heat until butter melts. Add shrimp; cook 1 minute. Add tomatoes, thyme, garlic, and remaining ½ teaspoon salt; cook, stirring occasionally for 3 minutes. Add onions and reserved ½ cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine and cook a final 30 seconds. Serve shrimp mixture over creamed corn.
Notes
Recipe slightly adapted from Cooking Light (link no longer available)
Nutrition Information
Serving size: (serving size: about 1 cup corn mixture and ½ cup shrimp mixture) Calories: 530 Fat: 17.3 Carbohydrates: 68.3 Sugar: 8.8 Sodium: 781 Fiber: 9.3 Protein: 29.0 Cholesterol: 157
Recipe by Prevention RD at https://preventionrd.com/creole-shrimp-and-creamed-corn/