Creole Shrimp And Creamed Corn

by Hilary Gauntt on August 20, 2017

Looking for another way to use the wonderful summer corn? This is a fresh take on shrimp and grits, which I first tasted last year on a trip to Charleston. I thought it was so wonderful I ordered it for dinner two nights in a row. This recipe substitutes creamed corn for the grits, which makes it lighter and healthier – no surprise it was created by Cooking Light magazine. The fresh kernels are pureed in a food processor, and cooked with milk and a bit of butter. This is topped with sauteed shrimp and tomatoes with herbs and wine. A beautiful summer dinner.

Tidbit about corn: An ear of corn averages 800 kernels in 16 rows. Each silk protruding from the top is attached to an individual kernel!!! Who knew??

7 ears fresh shucked corn (fewer if large)

1 1/2 cups 1 percent low-fat milk

2 Tbs. cornstarch

2 Tbs. butter, divided

3/4 tsp. kosher salt, divided

1 lb. raw large shrimp, peeled and deveined

1 tsp. salt-free Creole seasoning (such as Tony Chachere’s)

3/4 tsp. smoked paprika

1/2 tsp. black pepper

2 TBs. olive oil

1 cup 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 stock

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 the 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 heat, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter 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 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook without stirring 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 tsp. 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 brown bits, 30 seconds. Serve shrimp mixture over creamed corn. Serves 4.

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{ 2 comments… read them below or add one }

Deb August 21, 2017 at 6:56 am

This looks delectable! Can’t wait to try. Another use for a corn shucking device bought a couple of years ago.


Deb August 21, 2017 at 6:58 am

Looks delicious (and gluten-free!). Can’t wait to try. Another use for corn shucking device bought a couple of years ago.


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