Creole Shrimp & Creamed Corn

by Susan on July 18, 2017

If you’re like my children and don’t eat shrimp, you might be inclined to skip over this one. Truth be told, I made it one a night that they weren’t home due to their fear of seafood. Before you click off the post, however, I have three words for you: homemade creamed corn.

There’s pretty much nothing better than fresh corn in the summer, and I can’t believe how easy it was to make velvety smooth creamed corn from scratch. I adapted this Cooking Light recipe to be dairy-free, and the results were still as creamy and delicious as can be. You could certainly serve the corn up as a side for any number of summer entrees.

If you do enjoy shrimp, I highly recommend trying this one out. While there’s a little heat thanks to the Creole seasoning, the shrimp is far from spicy. My husband and I loved this one and it was easy to throw together yet still a special meal.

Creole Shrimp & Creamed Corn
adapted from Cooking Light

7 ears fresh shucked corn
1 1/2 cups unsweetened almond or coconut milk
2 tbs. arrowroot starch
2 tbs. coconut oil or Earth Balance butter spread, divided
3/4 tsp. sea salt, divided
1 lb. raw large shrimp, peeled and deveined
1 tsp. salt-free Creole seasoning
3/4 tsp. smoked paprika
1/2 tsp. black pepper
2 tbs. olive oil
1 cup organic halved grape tomatoes
1 tbs. fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken broth

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 arrowroot 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 tbs. coconut oil or Earth Balance and 1/4 tsp. salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 tsp. coconut oil to skillet; cook until oil 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 or broth; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

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