Shrimp Creamed Corn (Print Version)

Rich shrimp and sweet creamed corn with smoky feta and lime for a quick, flavorful dinner.

# What You'll Need:

→ Seafood

01 - 1 pound large raw shrimp, peeled and deveined

→ Spices and Seasonings

02 - 1 teaspoon chili powder
03 - 1/2 teaspoon sea salt, divided
04 - 1 teaspoon Spanish smoked paprika, divided

→ Oils and Fats

05 - 2 tablespoons cold-pressed olive oil
06 - 2 tablespoons salted butter

→ Produce

07 - 1/2 cup finely chopped yellow onion
08 - 2 cloves garlic, minced
09 - 1 1/2 cups cooked corn kernels (fresh grilled or boiled)
10 - 1 lime, juiced
11 - 2 tablespoons fresh cilantro, chopped

→ Dairy

12 - 3 ounces feta cheese, crumbled
13 - 1/2 cup half and half

# Steps to Follow:

01 - Heat a large skillet over medium heat and add olive oil. Arrange shrimp in a single layer, season with chili powder and half of the sea salt. Cook for 3 to 4 minutes, flipping once or twice until opaque pink. Remove shrimp and set aside.
02 - In the same skillet, melt butter over medium heat. Add chopped onion and a pinch of salt, cooking approximately 3 minutes until translucent. Stir in minced garlic and cook for an additional 2 minutes, avoiding browning.
03 - Add corn kernels and half of the smoked paprika to the skillet, stirring to release sweetness and toast spices for 1 minute. Pour in half and half and bring to a gentle simmer. Crumble in feta cheese, stirring frequently until melted and combined into a creamy sauce.
04 - Squeeze lime juice into the skillet. Return shrimp and any accumulated juices to the pan, stirring to coat evenly. Simmer gently for 1 to 2 minutes to reheat shrimp and meld flavors.
05 - Top with remaining corn kernels, chopped cilantro, and a sprinkle of smoked paprika or chili powder as desired. Serve immediately straight from the skillet.

# Additional Notes:

01 - Use fresh lime juice for optimal brightness; bottled lime juice lacks fresh flavor.
02 - Preheat skillet thoroughly before adding shrimp to ensure proper searing.
03 - Crumbled feta from a block produces a creamier sauce than pre-crumbled cheese.

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