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 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 T chopped parsley
- 3/4 t salt
- 1/2 t black pepper
- 1 T olive oil
- 1 shallot (minced)
- 1 lb large shrimp (shelled and deveined)
Calories: 380, Calories from Fat: 170, Total Fat: 19g, Saturated Fat: 8g, Cholesterol: 150mg, Sodium: 940mg, Total Carbohydrate: 23g, Dietary Fiber: 2g, Sugars: 7g, Protein: 34g, Vitamin A: 10%, Vitamin C: 15%, Calcium: 50%, Iron: 15%
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.