Buy Virtue Magazine digital edition


Creole Shrimp and Creamed Corn

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 flavours 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.


  • 7 ears fresh shucked corn
  • 1 1/2 cups 1% low-fat milk
  • 2 tablespoons corn starch
  • 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)
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 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

How to Make It

Step 1

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 corn starch 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.

Step 2

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.

Related posts

Lemon-Garlic Shrimp and Grits


Ways to spruce up your hot chocolate this Winter


Chicken Cutlets with Strawberry-Avocado Salsa


Lighter Vegetable Lasagne

Leave a Reply

Your email address will not be published. Required fields are marked *