Roasted Shrimp w/ Creamy Sweet Corn

Posted on - August 29, 2018 / Author - Tanorria Askew / Category - Eat Really Well, Uncategorized

My grandmothers creamed corn was passed down to my Mom, her daughter in-law. It is the one recipe that I ask for every single holiday. There is something incredibly nostalgic about it for me, and I am proud that I have finally made several variations that I can call my own.

If you remember, I won the Latin Mystery Box on MasterChef by making a Latin inspired creamed corn with shrimp on top. I’ve also made an amazing creamed corn I like to save for holidays. It is packed with flavor and BACON!

This particular recipe came to me as an appetizer for a dinner party I cooked for. My client gave me free reign, but knew she wanted shrimp. That was really her only request. It was in the middle of summer, so I knew I had to take advantage of the amazing Indiana sweet corn we are lucky enough to have.

This recipe uses the freshest ingredients of the summer, but can totally be made in the winter with frozen corn. Plan to serve this with a plate and fork at your next dinner party. It’s light and easy to make, but it’s not something you can’t eat with one hand.

Roasted Shrimp w/ Creamy Sweet Corn
1 lb shrimp, peeled and deveined (I prefer 21/25 count or bigger)
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 lemon, zested & juiced
1 tsp kosher salt
1/2 tsp cracked black pepper

4 ears fresh corn, removed from cob
6 tbsp butter, divided
1 small onion, chopped
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp cracked black pepper
3 tbsp all purpose flour
1 cup chicken stock
1/4 cup heavy cream
Fresh chives
Lemon wedges

For the shrimp:
Preheat oven to 400 degrees.
Toss shrimp, oil, garlic, lemon zest & juice, salt and pepper in a bowl. Place seasoned shrimp on a baking sheet. Roast shrimp for 10-12 minutes. Shrimp should be pink and no longer translucent. Over cooking will cause it to be rubbery.

For the creamed corn:
Melt butter, over medium heat, in a large skillet. Add onion and garlic and sauté for 2-3 minutes. Add fresh corn and lower heat to medium-low. Sauté corn for 10 minutes. This will allow the natural milk to begin releasing from the corn. Be sure to stir occasionally.

After 10 minutes, add remaining butter. Let melt slightly, then add flour. Stir until butter is fully melted and flour is dissolved. This will ensure there aren’t any lumps. Cook for 1 minute. Stir in chicken stock and increase heat to medium high. Allow corn mixture to come to a bubble. You should notice corn thickening.

Once mixture has gotten thick, reduce heat and add heavy cream. Cook for another 1-2 minutes.

To serve:
Pour corn mixture into a serving platter. Be sure it has lips on the side of the platter so that corn doesn’t spill over. Top corn with roasted shrimp. Squeeze 2-3 lemon wedges over shrimp and top with chopped chives. Serve remaining lemon wedges off to the side.

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