Creamed Corn With Shrimp

April 20, 2021
Created by Harmons
55 minutes
Serves 4
  • 3 Tbsp olive oil, divided
  • 2 leeks, white and pale green parts only, thinly sliced
  • 1 shallot, finely chopped
  • 2 cloves garlic, thinly sliced
  • 5 ears corn, husked, kernels grated on the large holes of a box grater, 1 ear with kernels sliced off with knife
  • 1/4 cup heavy cream
  • 1 Tbsp butter
  • Pinch of smoked paprika
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1 1/2 lb jumbo shrimp, peeled and deveined
  • Chopped fresh chives, for garnish

In a medium saucepan over medium-low heat, add 2 tablespoons oil. Add leeks and shallot and cook until translucent, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium and add corn and 6 tablespoons water, 2 tablespoons at a time.
Stir until all water is evaporated.

Add cream, butter, paprika, and nutmeg and season with salt and pepper. Continue to cook until corn is creamy with a risotto-like consistency, about 4 minutes. Keep warm over low heat.

Meanwhile, in a frying pan over medium-high heat, add remaining oil. Add shrimp in batches, if necessary, season with salt and pepper and cook until pink. Cook on both sides, about 6 minutes total.

To assemble, spoon corn-leek mixture into warmed shallow bowls and top with shrimp. Garnish with chives.