Creamed Corn & Shrimp

By Stonyfield

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.

Ready In: 1 hr 5 mins

Level: Easy

Prep: 20 mins

Cook: 45 mins

Yields: 6 Servings


  • 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)
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Spoon corn mixture into individual bowls and place shrimp over top; sprinkle with additional Parmesan if desired and serve immediately.

    make it with yogurt instead!