Creamed Corn & Shrimp

Creamed Corn & Shrimp

Prep Time: 20 MINUTES

Serves: 6

Cook Time: 45 MINUTES

  • 6 ears corn
  • 1 cup Stonyfield Organic Half & Half
  • 3/4 cup Stonyfield Organic Low Fat Plain Yogurt
  • 1 1/2 cups 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)
  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.
  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.
  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.
  4. Spoon corn mixture into individual bowls and place shrimp over top; sprinkle with additional Parmesan if desired and serve creamed corn & shrimp immediately.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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