Creamed Corn & Shrimp
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))|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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