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.

Creamed Corn & Shrimp

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By Stonyfield

• American
• Main Dishes
• Other

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 hour 5 minutes

Level: Easy

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Prep: 20 minutes

Cook: 45 minutes

Yields: 6 Servings

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Ingredients

• 6 ears corn
• 1 c Stonyfield Organic Half & Half
• 3/4 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 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)

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.