CREOLE SHRIMP ON CREAMED CORN
PG tested
In New Orleans, corn is often paired with bell peppers and tomatoes to create the colorful and classic Cajun dish, maque choux. Here, the sweet kernels are cooked with milk and cream and then topped with a spicy shrimp and tomato mixture. It’s light and bright but still full of flavor. 7 ears fresh shucked corn 1 cup milk
½ cup heavy cream 2 tablespoons cornstarch 2 tablespoons butter, divided
¾ teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper 2 tablespoons olive oil 1 cup halved cherry tomatoes
1 light fresh thyme leaves 5 garlic cloves, minced ½ cup sliced green onions ¼ cup dry white wine or chicken stock
Cut kernels from corn to equal 3½ cups; reserve cobs.
Set aside ½ 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, cream and cornstarch to a pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally until thickened, about 5 minutes. Stir in 1½ tablespoons butter and ¼ teaspoon salt. Remove from heat; cover and keep warm.
In a large bowl, combine shrimp, Creole seasoning, paprika and pepper.
Heat a large skillet over medium-high. Add oil and remaining ½ tablespoon of butter to skillet; cook until butter melts.
Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic and remaining ½ teaspoon salt; cook, stirring occasionally, 3 minutes.
Add green onions and reserved ½ cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine or stock; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.
Serves 6.