Instructions

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.