Shrimp and Creamed Corn

Let me tell you, this Shrimp and Creamed Corn recipe has become a staple in our household, and for good reason! From the first time I whipped it up on a whim, inspired by a craving for comforting yet slightly sophisticated flavors, it was an instant hit. My kids, who can be notoriously picky, devoured it, and my husband, a self-proclaimed seafood aficionado, declared it restaurant-worthy. The creamy, sweet corn perfectly complements the succulent shrimp, creating a dish that is both indulgent and surprisingly easy to make. It’s the kind of meal that feels special enough for a weekend dinner party but is simple enough for a busy weeknight. Honestly, if you’re looking for a recipe that’s guaranteed to impress and satisfy, look no further – this Shrimp and Creamed Corn is a winner!

Ingredients for Decadent Shrimp and Creamed Corn

This recipe uses simple, fresh ingredients to create a dish bursting with flavor. The quality of your ingredients will significantly impact the final taste, so opt for the best you can find, especially when it comes to the shrimp and corn. Here’s what you’ll need:

• Shrimp: 2 pounds, peeled and deveined. Medium to large shrimp work best, offering a good balance of flavor and texture. You can use fresh or frozen shrimp (thawed completely). Tail-on or tail-off is your preference, but tail-off will be easier to eat in the final dish.
• Fresh Corn Kernels: 6 cups, cut from about 6-8 ears of fresh corn. Fresh corn is the star here, providing sweetness and a lovely pop. If fresh corn is not available, you can use frozen corn (about 3 cups, thawed) or canned corn (about 3 cans, drained), but fresh is highly recommended for optimal flavor.
• Heavy Cream: 2 cups. Heavy cream is essential for that rich, luxurious creamed corn texture. You can use half-and-half for a slightly lighter version, but the richness will be less pronounced.
• Butter: 8 tablespoons (1 stick), unsalted. Butter adds richness and flavor, and is used both to sauté the vegetables and to create the base of the creamed corn.
• Yellow Onion: 1 medium, finely diced. Onion provides a savory base note to the dish, adding depth of flavor without being overpowering.
• Garlic: 4 cloves, minced. Garlic is crucial for adding aromatic complexity to both the shrimp and the creamed corn. Freshly minced garlic is always preferred over pre-minced for the best flavor.
• All-Purpose Flour: 2 tablespoons. A small amount of flour helps to thicken the creamed corn slightly, creating a smooth and velvety texture.
• Chicken Broth: 1/2 cup, low sodium. Chicken broth adds moisture and flavor to the creamed corn, enhancing its savory profile. Vegetable broth can be substituted for a vegetarian option.
• Fresh Thyme: 2 teaspoons, leaves only, finely chopped. Thyme adds a subtle earthy and herbaceous note that complements both the shrimp and corn beautifully. Dried thyme can be used in a pinch (about 1 teaspoon), but fresh is much more aromatic.
• Fresh Parsley: 1/4 cup, chopped, for garnish. Fresh parsley adds a bright, fresh finish to the dish and a pop of color.
• Red Pepper Flakes: 1/4 teaspoon (or more to taste), optional. Red pepper flakes add a subtle hint of heat that balances the sweetness of the corn and richness of the cream. Omit if you prefer a completely mild dish.
• Salt: To taste. Salt is essential to enhance all the flavors in the dish. Kosher salt is recommended.
• Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent and aromatic spice that complements the other flavors.

Step-by-Step Instructions for Perfect Shrimp and Creamed Corn

This recipe is surprisingly straightforward and can be made in under an hour. Follow these detailed instructions for perfectly cooked shrimp and luxuriously creamy corn every time.

Step 1: Prepare the Shrimp and Vegetables

Begin by ensuring your shrimp are properly prepared. If using frozen shrimp, thaw them completely according to package instructions. Pat the shrimp dry with paper towels – this is crucial for getting a good sear later on. Season the shrimp generously with salt and freshly ground black pepper. Set them aside while you prepare the vegetables.

Next, if using fresh corn on the cob, shuck the corn and carefully cut the kernels off the cob. The easiest way to do this is to stand the cob upright on a cutting board and use a sharp knife to slice downwards, close to the cob, rotating the cob as you go. Aim to get as many kernels as possible while avoiding the tough cob core. If using frozen corn, thaw it completely and drain any excess liquid. If using canned corn, drain and rinse it thoroughly.

Dice the yellow onion finely. You want small, even pieces that will cook down nicely and blend into the creamed corn without being chunky. Mince the garlic cloves. Freshly minced garlic releases its aromatic oils best when minced just before cooking. Chop the fresh thyme leaves finely. And finally, chop the fresh parsley for garnish and set aside. Having all your ingredients prepped and ready to go before you start cooking will make the process much smoother and more enjoyable.

Step 2: Sauté the Aromatic Base

In a large, deep skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering (but not browned), add the diced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. You want to cook the onion until it loses its raw edge and becomes sweet and fragrant. Avoid browning the onion at this stage; gentle sautéing is key.

Once the onion is softened, add the minced garlic to the skillet. Sauté the garlic for another 1-2 minutes, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. The aroma of sautéed garlic and onion is the foundation of flavor for this dish.

Step 3: Create the Creamed Corn Magic

Add the fresh (or thawed frozen) corn kernels to the skillet with the softened onions and garlic. Stir to combine the corn with the aromatic base. Cook the corn for about 5-7 minutes, stirring occasionally, until it starts to become tender and slightly sweet. This step helps to release the natural sugars in the corn and enhance its flavor.

Sprinkle the all-purpose flour over the corn mixture in the skillet. Stir well to ensure the flour is evenly distributed and coats the corn and vegetables. Cook the flour for about 1 minute, stirring constantly. This cooks out the raw flour taste and helps to create a smooth sauce base when the liquids are added.

Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Then, gradually pour in the heavy cream, again stirring continuously. Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to low and simmer for about 10-15 minutes, or until the creamed corn has thickened to your desired consistency. The longer it simmers, the thicker it will become and the more the flavors will meld together. Stir occasionally during simmering to prevent sticking to the bottom of the pan. Season the creamed corn generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning – proper seasoning is crucial for bringing out the best flavors. Stir in the chopped fresh thyme and red pepper flakes (if using). Taste and adjust seasoning as needed.

Step 4: Cook the Shrimp to Perfection

While the creamed corn is simmering and thickening, prepare the shrimp. In a separate large skillet, melt the remaining 4 tablespoons of unsalted butter over medium-high heat. Ensure the skillet is hot before adding the shrimp. Once the butter is melted and shimmering, add the seasoned shrimp to the hot skillet in a single layer, if possible. Avoid overcrowding the skillet, as this will cause the shrimp to steam instead of sear. If necessary, cook the shrimp in batches.

Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Shrimp cook very quickly, so be careful not to overcook them, as overcooked shrimp can become rubbery and tough. You want them to be just cooked through and still tender and juicy.

Step 5: Combine and Serve

Once the shrimp are cooked, gently fold them into the simmering creamed corn. Stir to combine and ensure the shrimp are evenly distributed throughout the creamy corn. Heat through for another minute or two, just until the shrimp are heated through and the flavors have melded together. Be careful not to overcook the shrimp once they are added to the creamed corn.

Remove the skillet from the heat. Ladle the Shrimp and Creamed Corn into bowls. Garnish each serving generously with fresh chopped parsley. Serve immediately and enjoy this delicious and comforting dish!

Nutrition Facts for Shrimp and Creamed Corn (per serving)

These are approximate nutritional values and can vary based on specific ingredients and portion sizes. These values are estimated for a serving size of approximately 1.5 cups.

• Servings: 6
• Calories: Approximately 550-650 kcal
• Fat: 40-50g
• Saturated Fat: 25-35g
• Cholesterol: 250-300mg
• Sodium: 400-600mg (depending on broth and added salt)
• Protein: 30-40g

Preparation Time Breakdown

This recipe is relatively quick to prepare, making it perfect for weeknights or when you need a delicious meal without spending hours in the kitchen.

• Prep Time: 20 minutes (chopping vegetables, peeling shrimp, measuring ingredients)
• Cook Time: 30 minutes (sautéing, simmering creamed corn, cooking shrimp)
• Total Time: 50 minutes

This timeline allows for a relaxed cooking experience while still delivering a flavorful and satisfying meal in under an hour. The majority of the time is spent allowing the creamed corn to simmer and thicken, which is mostly hands-off time.

How to Serve Shrimp and Creamed Corn for a Perfect Meal

Shrimp and Creamed Corn is a versatile dish that can be served in various ways, making it suitable for different occasions and preferences. Here are some serving suggestions:

• As a Main Course:
  • Over Rice: Serve generous portions of Shrimp and Creamed Corn over fluffy white rice, brown rice, or even wild rice for a hearty and satisfying meal. The rice soaks up the creamy sauce beautifully.
  • With Grits: Creamy grits are a classic Southern pairing for creamed corn. Spoon the Shrimp and Creamed Corn over warm, buttery grits for a comforting and soul-satisfying combination.
  • Alongside Polenta: Creamy polenta provides a similar texture to grits and makes a wonderful base for the rich Shrimp and Creamed Corn.
  • With Pasta: For a less traditional but equally delicious option, serve Shrimp and Creamed Corn over cooked pasta, such as fettuccine or linguine. Toss the pasta with a little butter or olive oil before adding the topping.
• As a Side Dish:
  • Alongside Grilled Meats: Shrimp and Creamed Corn makes an excellent side dish to grilled chicken, steak, or pork chops. Its creamy sweetness complements savory grilled flavors.
  • With Roasted Vegetables: Serve it as a side with roasted asparagus, broccoli, or green beans for a balanced and nutritious meal.
  • With Cornbread or Biscuits: Offer warm cornbread or fluffy biscuits alongside the Shrimp and Creamed Corn for dipping and soaking up the delicious sauce.
• Garnish and Toppings:
  • Fresh Herbs: A sprinkle of fresh chopped parsley is essential for brightness and freshness. Other options include chives, basil, or dill.
  • Lemon Wedges: Serve lemon wedges on the side for squeezing over the dish. The acidity of the lemon cuts through the richness and brightens the flavors.
  • Hot Sauce: For those who like a little heat, offer a bottle of your favorite hot sauce on the table.
  • Crispy Bacon or Pancetta: Crumbled crispy bacon or pancetta adds a salty, smoky crunch and enhances the savory notes of the dish.
  • Shredded Cheese: A sprinkle of shredded cheddar, Monterey Jack, or Parmesan cheese can add extra richness and flavor.

Additional Tips for the Best Shrimp and Creamed Corn

To ensure your Shrimp and Creamed Corn is absolutely perfect every time, here are some helpful tips and tricks:

1. Don’t Overcook the Shrimp: Shrimp cooks incredibly quickly. Overcooked shrimp become rubbery and lose their delicious texture. Cook them just until they are pink, opaque, and curled into a “C” shape. Remove them from the heat as soon as they are cooked through.
2. Use Fresh Corn When Possible: Fresh corn is the star of this dish. Its sweetness and juicy kernels make a huge difference in flavor. If fresh corn is not available, frozen corn is a decent substitute, but canned corn should be your last resort as it can be less flavorful and have a slightly different texture.
3. Adjust the Creaminess: If you prefer a thicker creamed corn, you can simmer it for a longer period to reduce the liquid and thicken the sauce. For a thinner consistency, add a splash more chicken broth or milk.
4. Spice it Up (or Down): The red pepper flakes add a subtle warmth, but you can adjust the spice level to your preference. Add more red pepper flakes for a spicier dish, or omit them entirely for a mild version. You can also add a pinch of cayenne pepper for extra heat.
5. Enhance the Flavor with Aromatics: Don’t skimp on the onions and garlic. Sautéing them properly is crucial for building a flavorful base. You can also add other aromatics like shallots or leeks for different flavor profiles.
6. Consider Adding Cheese: While this recipe is delicious as is, you can add cheese to the creamed corn for extra richness and flavor. Stir in about 1/2 cup of shredded cheddar, Monterey Jack, or Parmesan cheese during the last few minutes of simmering.
7. Make it Ahead (Partially): You can prepare the creamed corn base ahead of time. Make the creamed corn up to the point where you would add the shrimp, then cool and store it in the refrigerator for up to 2 days. When ready to serve, reheat the creamed corn gently, then cook the shrimp and fold them in just before serving.
8. Garnish for Presentation: Garnishing with fresh parsley is not just for flavor, it also adds visual appeal to the dish. A sprinkle of bright green parsley makes the dish look more appetizing and restaurant-worthy. Consider other garnishes like chives, lemon zest, or a drizzle of olive oil for extra flair.

Frequently Asked Questions (FAQ) about Shrimp and Creamed Corn

Here are some common questions people ask about making Shrimp and Creamed Corn:

Q1: Can I use frozen shrimp for this recipe?
A: Yes, absolutely! Frozen shrimp is a convenient and perfectly acceptable option. Just make sure to thaw the shrimp completely before cooking. Place the frozen shrimp in a colander under cool running water or thaw them overnight in the refrigerator. Pat them dry with paper towels before seasoning and cooking to ensure they sear properly.

Q2: Can I use canned corn instead of fresh or frozen?
A: While fresh corn is highly recommended for the best flavor, you can use canned corn in a pinch. Drain and rinse the canned corn thoroughly before adding it to the recipe. Keep in mind that canned corn will have a slightly different texture and flavor compared to fresh or frozen corn. If using canned, try to find a good quality brand for better results.

Q3: Can I make this recipe dairy-free or lighter?
A: To make this recipe dairy-free, you can substitute the heavy cream with full-fat coconut milk for a rich and creamy texture. You can also use plant-based butter alternatives. For a lighter version, you can use half-and-half instead of heavy cream, but the creamed corn will be less rich. You can also use a lighter butter alternative or reduce the amount of butter slightly.

Q4: How do I store leftover Shrimp and Creamed Corn?
A: Store leftover Shrimp and Creamed Corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Be careful not to overheat, as the shrimp can become tough if reheated excessively. It’s best enjoyed within a day or two for optimal texture.

Q5: Can I add other vegetables to this recipe?
A: Yes, you can definitely customize this recipe by adding other vegetables. Consider adding diced bell peppers (red, yellow, or green), chopped zucchini, or even some spinach or kale towards the end of cooking for added nutrition and flavor complexity. Sauté any added vegetables along with the onions and garlic.

Q6: What kind of shrimp is best for this recipe?
A: Medium to large shrimp (31/40 or 26/30 count per pound) are ideal for this recipe. They offer a good balance of flavor and size. You can use peeled and deveined shrimp, tail-on or tail-off, depending on your preference. Tail-off shrimp are easier to eat in the final dish. Look for good quality shrimp, whether fresh or frozen, for the best results.

Q7: Can I make this recipe spicier?
A: Absolutely! If you like spicy food, you can easily increase the heat in this recipe. Add more red pepper flakes, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the creamed corn. You can also add some diced jalapeño peppers when sautéing the onions and garlic for a more pronounced heat.

Q8: What are some good side dishes to serve with Shrimp and Creamed Corn?
A: Shrimp and Creamed Corn is quite rich, so lighter side dishes pair well with it. Consider serving it with a fresh green salad, roasted asparagus, steamed green beans, or a simple tomato salad. Crusty bread or cornbread are also great for soaking up the delicious sauce. If serving as a side dish itself, it complements grilled meats like chicken or steak beautifully.

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