Shrimp & Corn Dish (Print Version)
# Ingredients:
→ Creamy Base
01 -
1 cup heavy cream
02 -
2 cups full-fat milk
03 -
¼ cup plain flour
→ Base
04 -
4 garlic cloves, finely chopped
05 -
4 tablespoons unsalted butter
06 -
½ cup diced celery
07 -
4 green onions, chopped (white and green parts divided)
→ Corn and Shrimp
08 -
1 pound raw shrimp, peeled and cleaned
09 -
1½ cups corn (fresh or frozen)
10 -
1 (15-ounce) can of cream corn
→ Seasonings
11 -
½ teaspoon salt (taste and add more if needed)
12 -
2 teaspoons Old Bay seasoning (use more to taste)
13 -
¼ teaspoon ground black pepper (add more if needed)
# Instructions:
01 -
In a big pot set over medium-high heat, melt the butter. Toss in the celery and the white part of the green onions, cooking and stirring for about three minutes until they're soft.
02 -
Mix in the garlic, black pepper, and salt. Keep cooking for a minute, just until the aroma hits you.
03 -
Sprinkle in the flour while mixing it well with the veggies. Take the pot off the heat, then pour in the milk and heavy cream. Put the pot back on the stove, bring it to a boil as you keep stirring, and then lower the heat to simmer.
04 -
Dump in the cream corn and the regular corn kernels. Let it simmer for five minutes or so until it thickens up.
05 -
Throw in the shrimp and Old Bay seasoning. Cook until the shrimp are pink and cooked through, about three minutes. Check the seasonings and add more if you like. Sprinkle the green onion tops and serve while it’s hot.
# Notes:
01 -
Take the pot off the heat when you’re pouring in the milk and cream. It keeps the mixture from curdling.
02 -
Adjust the heat level with extra Old Bay seasoning or your favorite hot sauce.
03 -
Want it thicker or thinner? Add more flour or extra milk to get it just right.