Feta Shrimp Corn Mix (Print Version)
# Ingredients:
→ Shrimp
01 -
1.5 lb large peeled shrimp without shells (15-20 count per lb)
02 -
1 teaspoon hot chili powder
03 -
¼ teaspoon salt, adjust to your liking
04 -
2 tablespoons olive oil
→ Creamed Corn
05 -
2 tablespoons salted butter
06 -
½ cup diced onion
07 -
5 cloves garlic, finely chopped
08 -
1.5 cups corn off the cob (taken from 2 ears after grilling or boiling)
09 -
1 teaspoon smoked paprika
10 -
1 cup half-and-half
11 -
4 oz feta cheese, split (best when you break up a block yourself)
12 -
2 small limes
13 -
Fresh cilantro
# Instructions:
01 -
Warm up a big 12-inch deep skillet over medium heat until it's hot. Pour in olive oil – it should spread easily but not make noise or smoke. Toss in shrimp and sprinkle with chili powder and salt. Don't pack them too tight (cook them in two rounds if needed). Let them cook, turning a couple times, until they turn pink, around 3-4 minutes total. Take the shrimp out and put them aside.
02 -
In your empty pan, drop in butter and diced onion, add a little salt, and cook for 3 minutes on medium heat, stirring now and then until soft. Add the chopped garlic and cook 2 more minutes, stirring once in a while. Watch the heat so nothing burns.
03 -
Throw in 1 cup of your cooked corn and the smoked paprika, and stir it all together. Pour in the half-and-half and let it bubble gently. Add 3 oz of broken-up feta, and stir until the cheese melts all the way and makes your sauce smooth.
04 -
Squeeze juice from half a lime into your sauce. Put the cooked shrimp back in and warm them up. Scatter the leftover ½ cup corn on top, add lime slices, and sprinkle with chopped cilantro. If you want, dust with extra chili powder or paprika before you dish it up.
# Notes:
01 -
This dish takes its flavor cues from street corn with a rich, spicy taste.
02 -
Try to grab corn in the summer months when it's tastiest.
03 -
Buying a whole block of feta and breaking it up yourself makes the dish way better than using the pre-crumbled stuff.