Description
A creamy and comforting Southern-inspired dish featuring succulent shrimp cooked with rich creamed corn, flavored with garlic, smoked paprika, and Parmesan cheese. Perfect for a quick weeknight dinner, this recipe combines tender shrimp with sweet corn in a luscious, cheesy sauce that pairs wonderfully with rice, grits, or crusty bread.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika
Corn Cream Sauce
- 2 tablespoons unsalted butter
- 3 cups fresh or frozen corn kernels
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Add the shrimp to the pan and cook for 2–3 minutes per side, until pink and cooked through. Remove the shrimp and transfer to a plate; set aside.
- Sauté Onions and Garlic: Reduce the skillet heat to medium, add butter and sauté the finely chopped onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Cook the Corn: Stir in the fresh or frozen corn kernels and sauté for 5–7 minutes, allowing the corn to become tender and lightly golden.
- Make the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine all ingredients. Let the mixture simmer gently for 4–5 minutes, which will thicken the sauce slightly.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir to combine with the creamed corn sauce. Heat for an additional 1–2 minutes until everything is warmed through.
- Garnish and Serve: Sprinkle chopped chives or parsley on top for a fresh finish. Serve immediately over rice, grits, or with crusty bread.
Notes
- Serve this dish over rice, grits, or with crusty bread for a complete meal.
- To add a little heat, sprinkle in a pinch of cayenne pepper.
- A squeeze of fresh lemon juice brightens the flavors nicely if desired.
