By Jennifer Dorsett
Creole shrimp and creamed corn is the perfect summertime recipe when it’s too hot to spend much time in the kitchen.
Think of the creamed corn in this recipe as grits on summer vacation—lighter, sweeter and no-fuss. Make this on the stovetop or even outside on the grill if you have a handy side burner and enjoy an al fresco dinner featuring delicious Texas corn and gulf shrimp!
Creole shrimp with homemade creamed corn
Prep time: 15 minutes
Cook time: 5 minutes
2 tablespoons butter or olive oil
1 lb. large raw gulf shrimp, peeled and deveined
2 teaspoons Tony Chachere’s Creole seasoning
3/4 teaspoon smoked paprika
1/2 teaspoon white pepper
Salt to taste
3 cloves garlic, minced
1 cup grape tomatoes, halved
1 tablespoon fresh thyme leaves (dried thyme works, too)
1 cup sliced sweet peppers; colored varieties preferred but green bell pepper is fine
1/3 cup green onions, sliced
Heat butter or oil in a large skillet over medium-high heat. Combine shrimp, Creole seasoning, paprika, pepper and salt. Then, add the shrimp, and cook for 1 minute.
Add tomatoes, peppers and garlic, stirring occasionally. Cook 5 minutes or until shrimp is opaque and pink.
Serve shrimp mixture over warmed creamed corn and sprinkled with green onions.
Tip: If you’d like a saucier shrimp dish, add 1/4 to 1/2 cup chicken stock or white wine to pan at the end and stir well, scraping any brown bits from bottom of pan and cook for 30 more seconds.