Creole Shrimp and Creamed Corn

I've lived in the South long enough to have developed an appreciation for shrimp and grits.  I've actually ordered them on several occasions and enjoyed them quite a bit - words that I'd never thought I'd say.  

Let's just say that this Italian girl who spent the first 22 years of her life in Northeast Ohio - had never even considered eating grits until she left Ohio and moved to Texas.  I must say that it wasn't a love at first bite kind of reaction either.  It took a few trys (and a whole lot of cheese) before I really started to enjoy the savory texture of this ground corn treat.  

So by now you're probably wondering why I'm not posting a shrimp and grits recipe.  I would call this Creole Shrimp and Creamed Corn recipe my Shrimp and Grits alternative for those of you who haven't yet developed your love of grits.  The spicy shrimp pairs beautifully with the cool and creamy corn to create this really unique dish.  

Creole Shrimp and Creamed Corn
7 ears shucked corn
1 1/2 cups 1% milk
2 Tablespoons cornstarch
2 Tablespoons butter
​1 Tablespoon sugar
1 pound raw shrimp, peeled
1 teaspoon Creole Seasoning
3/4 teaspoon smoked paprika
1/2 teaspoon pepper
2 Tablespoons olive oil
1/4 cup halved grape tomatoes
1 Tablespoons fresh thyme or 3/4 teaspoon dried thyme
4 cloves garlic, minced
1/2 cup sliced green onions
1/4 cup white wine  

 Cut kernels from corn to equal 3 1/2 cups.  Set aside 1/2 cup corn and reserve.

Pulse remaining 3 cups corn 5-6 times until almost creamy. 

Using a dull knife, scrape pulp from cobs into a saucepan.  

Add creamed corn, milk and cornstarch to pan. Bring to a boil.  Reduce heat and simmer 5 minutes. 

Stir in 1 1/2 teaspoons butter, sugar and 1/4 t. salt.  Remove from heat.

Combine shrimp, creole seasoning, paprika and pepper. 

Heat oil and 1 1/2 teaspoons butter in skillet.  Add shrimp and cook 1 minute without stirring.

Add tomatoes, thyme, garlic, and 1/4 teaspoon salt.  Cook 3 minutes.  

Add onions and reserved corn.  Cook until shrimp are done.  Add wine and cook 30 seconds.  ​

Serve shrimp mixture over creamed corn.  

I served my Creole Shrimp and Creamed Corn as a main course but it would also make a really nice appetizer.  I think that a great Cuban Sandwich or a Spinach Salad would also compliment this dish really well.  And for those of you who are die hard Shrimp and Grits fans - check out my Shrimp and Grits Tartlets.

Ciao!

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