Shrimp With Creamed Corn and Feta

Shrimp With Creamed Corn and Feta

Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
  2. Step 2

    In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
  3. Step 3

    Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
  4. Step 4

    In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
  5. Step 5

    Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
  6. Step 6

    Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.