SHRIMP WITH CREAMED CORN AND FETA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp With Creamed Corn and Feta image

Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds extra-large peeled shrimp (12 to 16 a pound)
3/4 teaspoon kosher salt, more to taste
3 garlic cloves, finely grated or minced
5 tablespoons unsalted butter
1/4 cup heavy cream
4 cups corn kernels (from 6 to 7 ears corn)
1/2 cup crumbled feta cheese, more for serving
Black pepper, to taste
2 tablespoons extra-virgin olive oil
2 small red onions, diced
1 large poblano chile or green bell pepper, diced
2 large ripe tomatoes, diced
2 teaspoons fresh lemon juice
Large dash of Worcestershire sauce
Dash of hot sauce, preferably Tabasco
Cilantro leaves, for serving
Basil leaves, for serving

Steps:

  • In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
  • In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
  • Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
  • In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
  • Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
  • Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.

Natali Mannouri
[email protected]

This dish is a great way to change up your usual shrimp recipe. The creamed corn and feta add a lot of flavor.


ss shakil boss Yt
[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make and the whole family loves it.


UGRUBAL 14
[email protected]

This dish is a great way to get your kids to eat their vegetables. My kids love the creamed corn and feta.


Willie Anderson
[email protected]

This dish is a great way to use up leftover corn. I had some corn on the cob that I had leftover from dinner and this was the perfect way to use it up.


Teslim Lekan
[email protected]

I love the combination of shrimp, creamed corn, and feta. This dish is a great way to get your seafood fix.


Precious DUDU
[email protected]

I'm always looking for new ways to cook shrimp. This recipe is a great way to change things up.


Noel Tomlinson
[email protected]

This is a great recipe for a party. It's easy to make and can be served hot or cold.


T҉G҉࿐ nayem
[email protected]

I'm not a big fan of seafood, but I loved this dish. The shrimp were cooked perfectly and the creamed corn and feta were a great addition.


Rana Sb
[email protected]

This is a great recipe for a summer cookout. It's light and refreshing, and the shrimp are cooked perfectly.


Jennifer Martins
[email protected]

I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.


Shahenshah Abid
[email protected]

This dish is a great way to use up leftover shrimp. I had some shrimp that I had cooked the night before and this was the perfect way to use them up.


Gedion Waithaka
[email protected]

I'm not a big fan of creamed corn, but I loved this dish. The feta cheese really balanced out the sweetness of the corn.


BELGIANAY CHANNEL
[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make and the whole family loves it.


md tanviranika
[email protected]

I served this dish over rice and it was a perfect meal. The creamed corn and feta made a great sauce.


Rob Bodjanac
[email protected]

I added some chopped red pepper to this dish and it gave it a nice pop of color and flavor.


Nasrin Akther
[email protected]

This dish was easy to make and very flavorful. I used frozen shrimp and it still turned out great.


Evelyn bohlolo
[email protected]

I love shrimp and this recipe did not disappoint. The creamed corn and feta were a great addition. I will definitely be making this again.


Yasur Khan
[email protected]

This was my first time making shrimp and it turned out great! The creamed corn and feta added a lot of flavor. I will definitely make this again.


RyandeVil23
[email protected]

I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination. I highly recommend this recipe.


Serani Jeanbaptiste
[email protected]

This dish was absolutely delicious! The shrimp were cooked perfectly and the creamed corn and feta added a creamy and tangy flavor. I will definitely be making this again.