Description
This delightful recipe combines tender, succulent shrimp with a rich and creamy corn sauce, finished off with tangy feta cheese and a sprinkle of fresh cilantro.
Ingredients
Scale
- 1.5 lb raw shrimp, peeled and deveined (large, approximately 15–20 count per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (grilled or boiled, from approximately 2 ears of corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese (divided, crumbled)
- 2 small limes
- Fresh cilantro, chopped
Instructions
- Begin your culinary journey by heating a 12-inch high-sided skillet over medium heat. Add in the two tablespoons of olive oil, allowing it to heat until it flows smoothly but does not start sizzling. Once the oil is ready, introduce the shrimp into the skillet and sprinkle them with chili powder and a touch of salt. Cook the shrimp, flipping occasionally, for about 3 to 4 minutes or until they turn a beautiful pink color. After this, remove the shrimp from the skillet and set them aside while preparing the sauce.
- Using the same skillet, add the two tablespoons of salted butter. Heat this over medium heat until it melts, then introduce the chopped onion, adding another sprinkle of salt. Sauté the onions, stirring occasionally, for about 3 minutes, or until they soften considerably. Next, marry the minced garlic with the onions, stirring for an additional 2 minutes. Keep an eye on the heat to prevent the garlic from burning, as it can become bitter.
- Introduce the cooked corn kernels and smoked paprika into the mixture. Stir well to combine everything, allowing the flavors to meld. Carefully pour in the half-and-half and bring this delightful concoction to a gentle simmer. At this point, add 3 ounces of crumbled feta cheese to the pan, stirring until it melts into the rich sauce. To brighten the flavors, squeeze the juice of half a lime into the mixture.
- Return the cooked shrimp to the skillet, mixing gently to reheat them without overcooking. To serve, top the dish with the remaining corn kernels, slices of lime, chopped cilantro, and a sprinkle of additional chili powder or paprika if desired. This adds not only a pop of color but also enhances the flavors.
Notes
Ensure shrimp are not overcooked; they cook quickly and should be opaque when done
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g