Creole Shrimp and Creamed Corn

By KeyIngredient

Ingredients

• Ingredients
• 1/2 1/4 1/2 cup sliced green onions 1/4 cup dry white wine or chicken stock

Details

Servings 4

Preparation

Step 1

Step 1
Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times.

Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs.

Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes.

Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Step 2
Combine shrimp, Creole seasoning, paprika, and pepper.

Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts.

Add shrimp; cook, without stirring, 1 minute.

Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes.

Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes.

Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.