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Creamed Corn with Spicy Shrimp
Photo: Tina Rupp
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Pureeing corn kernels creates the "cream" in this dish without using a lot of butter or cream. Sustainably raised shrimp is increasingly available.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
With a large sharp knife, cut kernels from the cobs. Scrape the cobs with back side of knife to remove any extra corn and corn milk. Place half of corn in a food processor or blender; add 1/3 cup water. Process until pureed. Set aside.
Melt 2 tablespoons of butter in a large, deep skillet over medium heat. Add onion; cover and cook until soft, about 8 minutes. Add the unprocessed corn kernels and 1/2 cup water. Cook, uncovered, stirring occasionally, until corn is almost tender, 6 to 8 minutes. Stir in pureed corn, and salt and pepper to taste; cook, stirring, about 3 minutes, until hot and bubbly.
Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add pepper flakes and garlic; stir-fry 1 minute (don't burn garlic). Add shrimp; stir-fry until cooked and pink, about 2 minutes. Remove from heat and toss with lemon juice and 1/2 cup basil. Stir remaining tablespoon basil into corn and spoon into 6 dishes. Divide shrimp among dishes and serve.
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