Trust us-this recipe for summer corn paired with brightly flavored shrimp results in a clean, fresh-flavored dish that will make you forget about the super-sweet canned stuff forever.
| 6 | ears of corn | |
| 1 | c | Stonyfield Organic Half & Half |
| 3⁄4 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 1⁄2 | c | freshly grated Parmesan cheese (about 3 ounces, plus additional for sprinkling (optional)) |
| 2 | tbsp | chopped parsley |
| 3⁄4 | tsp | salt |
| 1⁄2 | tsp | black pepper |
| 1 | tbsp | olive oil |
| 1 | shallot (minced) | |
| 1 | lb | large shrimp (shelled and deveined) |
Slice the kernels off the corn cobs. Place kernels and half&half in a medium-size saucepan and place over medium-high heat. Simmer for 30 to 35 minutes, stirring occasionally, or until liquid has mostly evaporated.
Remove from heat and gently fold in yogurt, Parmesan cheese, 1 tablespoon of the parsley and 1/4 teaspoon each of the salt and pepper; cover and set aside.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot to pan and cook 2 minutes or until softened. Increase heat to high and add shrimp to pan. Sprinkle shrimp with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes per side or until cooked through. Add remaining 1 tablespoon parsley to skillet and stir to combine; remove from heat.
Spoon corn mixture into individual bowls and place shrimp over top; sprinkle with additional Parmesan if desired and serve immediately.