Shrimp and Creamed Corn: A Quick & Flavor-Packed Summer Dish

Ingredients

• 1.5 lb raw shrimp (peeled and deveined, large—about 15-20 count per pound)
• 1 teaspoon chili powder
• 1/4 teaspoon salt (to taste)
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1/2 cup chopped onion
• 5 cloves garlic (minced)
• 1.5 cups cooked corn kernels (about 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese (divided—best to use a block and crumble it yourself)
• 2 small limes
• Fresh cilantro

Instructions

1. 1

   Cook the Shrimp: Heat a large, high-sided skillet over medium heat until it’s hot. Add the olive oil—ensure it runs smoothly but doesn’t burn.

2. 2

   Prepare the Creamed Corn: In the same skillet, add the salted butter and ½ cup chopped onion. Sprinkle lightly with salt and cook for about 3 minutes over medium heat until softened.

3. 3

   Make the Cream Sauce: Pour in the half-and-half, bring to a simmer, and then add 3 oz of crumbled feta cheese. Stir until the cheese melts and the sauce becomes creamy.

4. 4

   Assembly: Squeeze the juice of half a lime into the sauce.