Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This dish is a fresh, tasty twist on shrimp and grits.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup corn mixture and 1/2 cup shrimp mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; fat 17.1g; saturated fat 5.9g; mono fat 7.5g; poly fat 2g; protein 25g; carbohydrates 47g; fiber 5g; cholesterol 163mg; iron 2mg; sodium 649mg; calcium 209mg; sugars 17g.
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