Description
A delicious and creamy shrimp and creamed corn skillet featuring sautéed shrimp seasoned with paprika and a rich, buttery creamed corn base enhanced with Parmesan cheese and a hint of cayenne. Perfect for a quick and satisfying gluten-free main course.
Ingredients
Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Creamed Corn
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- ½ cup whole milk
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
Instructions
- Prepare and Sauté Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, salt, and pepper. Sauté the shrimp for 2–3 minutes per side until they turn pink and are cooked through. Transfer shrimp to a plate and set aside.
- Sauté Onion and Garlic: In the same skillet, melt the butter over medium heat. Add finely chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release the flavor.
- Cook the Corn: Add fresh or frozen corn kernels to the skillet. Cook for 5–6 minutes, stirring occasionally to evenly cook the corn and blend flavors.
- Add Cream and Seasoning: Pour in the heavy cream and whole milk. Stir in cayenne pepper if using for a slight heat. Allow the mixture to simmer for 5–7 minutes until it thickens slightly, forming the creamy base.
- Finish the Dish: Stir in grated Parmesan cheese to enrich the creamed corn. Return the cooked shrimp to the skillet and cook for an additional 1–2 minutes to warm through and combine flavors.
- Garnish and Serve: Squeeze fresh lemon juice over the dish and garnish with chopped fresh parsley before serving.
Notes
- Frozen corn can be used if fresh corn is not in season.
- For a smokier flavor, add a dash of smoked paprika along with the regular paprika.
- Serve this dish over rice, grits, or with crusty bread to make it a complete meal.
