Creole Shrimp and Creamed Corn

I was very unsure of showing this recipe to D.  We both are not big shrimp and grits fan.  In fact, if there's a way to ruin shrimp, it would be to serve with grits.  But this seemed to have a lot of seasoning, and one bad meal every so often can't be that bad.

So D made it.  It was a lot of corn.  Because we don't have salt free Creole Seasoning, D played with the salt a little.  The Creamed Corn definitely needed a bit.  At first it was a bit too bland (the next day, the sweetness really came out).

The shrimp was very good.  Maybe a little more Creole on it.  But overall we both liked it enough to have again and play with the seasoning.

Creole Shrimp and Creamed Corn

Photo by ALB

ACTIVE TIME: 30 mins
TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 cup corn mixture and 1/2 cup shrimp mixture)- we got 3/4 shrimp mixture

In this fun twist on shrimp and grits, buttery creamed corn stands in for grits—a sweet and tasty surprise. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.

Ingredients 
7 ears fresh shucked corn (so much left-over corn, really only needed 6 ears)
1 1/2 cups 1% low-fat milk (used 2%)
2 tablespoons cornstarch
2 tablespoons butter, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)(used regular)
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (used 1 TBSP)
1 cup halved grape tomatoes
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken stock

Preparation 
Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 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, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

NUTRITION INFORMATION (original recipe)
Calories: 430; Fat: 17.1 g; Sat Fat: 5.9 g; Mono Fat: 7.5 g; Poly Fat: 2 g; Protein: 25 g; Carbohydrate: 47 g; Fiber: 5 g; Cholesterol: 163 mg; Iron: 2 mg; Sodium: 649 mg; Calcium: 209 mg; Sugars: 17 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

11 Smart Points (my additions/subtractions at 4 servings)