SHRIMP WITH CREAMED CORN AND FETA

Serves 4 Time: 40 minutes Ingredients: Preparation:

500g extra-large peeled shrimp ¾ tsp kosher salt, more to taste 3 garlic cloves, finely grated or minced 5 tbsp unsalted butter ¼ cup heavy cream 4 cups corn kernels (from 6 to 7 ears corn) ½ cup crumbled feta cheese, more for serving Black pepper, to taste 2 tbsp extra-virgin olive oil 2 small red onions, diced 1 large poblano chilli or green bell pepper, diced 2 large ripe tomatoes, diced 2 tsp fresh lemon juice Large dash of Worcestershire sauce Dash of hot sauce, preferably Tabasco Coriander leaves, for serving Basil leaves, for serving 1. In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours). 2. In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan. 3. Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed. 4. In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes. 5. Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed. 6. Serve corn topped with shrimp and plenty of crumbled feta. Garnish with coriander and basil.