Description
A delightful dish featuring tender shrimp tossed in creamy corn with a hint of feta cheese.
Ingredients
Scale
- 1.5 lb raw shrimp, peeled and deveined (large, approximately 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (grilled or boiled, from approximately 2 ears of corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (crumbled)
- 2 small limes
- Fresh cilantro, chopped
Instructions
- Heat a 12-inch high-sided skillet on medium heat until hot. Add olive oil, ensuring it runs easily but does not sizzle or burn.
- Add shrimp and sprinkle with chili powder and salt. Cook shrimp until pink, flipping occasionally, for about 3-4 minutes. Remove shrimp from the skillet.
- In the same skillet, add butter and chopped onion. Cook over medium heat for 3 minutes until softened.
- Add minced garlic and cook for 2 more minutes, stirring occasionally.
- Add corn kernels and smoked paprika, stirring to combine. Pour in the half-and-half and bring to a simmer.
- Add 3 oz of crumbled feta cheese and stir until melted.
- Squeeze the juice of half a lime into the sauce and stir.
- Return the cooked shrimp to the skillet and reheat gently.
- Top with the remaining ½ cup of corn kernels, sliced limes, chopped cilantro, and additional chili powder or paprika if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Shrimp Creamed Corn Feta