Shrimp and Creamed Corn (Print Version)

# Ingredients:

→ For the Shrimp

01 - 1.5 lb large raw shrimp, peeled and deveined (15-20 count per pound)
02 - 1 tsp chili powder
03 - ¼ tsp salt, or to taste
04 - 2 tbsp olive oil

→ For the Creamed Corn

05 - 2 tbsp salted butter
06 - ½ cup chopped onion
07 - 5 garlic cloves, minced
08 - 1.5 cups cooked corn kernels (about 2 ears of corn)
09 - 1 tsp smoked paprika
10 - 1 cup half-and-half
11 - 4 oz feta cheese, crumbled (use a block for best results)

→ For Garnish

12 - 2 small limes
13 - Fresh cilantro, chopped
14 - Extra chili powder or paprika (optional)

# Instructions:

01 - Get a large 12-inch skillet with high sides nice and hot over medium heat. Add the olive oil - it should flow easily across the pan but not sizzle or smoke.
02 - Add your shrimp to the hot skillet and sprinkle with chili powder and salt. Don't crowd them - if your pan is too full, cook them in two batches. Cook for 3 to 4 minutes total, flipping once or twice, until they turn pink and opaque. Take the shrimp out and set them aside.
03 - In the same skillet, melt the butter over medium heat. Add the chopped onion with a light sprinkle of salt. Cook for about 3 minutes, stirring occasionally, until the onion softens up.
04 - Toss in the minced garlic and cook for 2 more minutes, stirring every now and then. Watch it closely so it doesn't burn - turn down the heat a bit if needed.
05 - Stir in 1 cup of the cooked corn (save the rest for topping) and the smoked paprika. Mix everything together.
06 - Pour in the half-and-half and bring it to a gentle simmer. Add 3 ounces of the crumbled feta cheese and stir until it melts into a creamy sauce.
07 - Squeeze the juice from half a lime into the sauce. Add the cooked shrimp back to the skillet and gently reheat everything together. Top with the remaining corn, sliced limes, and chopped cilantro. Sprinkle with extra chili powder or paprika if you like.

# Notes:

01 - Fresh or grilled corn tastes best, but frozen corn works in a pinch - just thaw and drain it well.
02 - Crumbling your own feta from a block gives you better texture and flavor than pre-crumbled.
03 - Don't overcook the shrimp or they'll get rubbery - they're done when pink and just opaque.
04 - This dish is inspired by Mexican street corn (elote) with the creamy, tangy flavors.
05 - Serve with rice, crusty bread, or tortillas to soak up the delicious sauce.
06 - Best eaten fresh, but leftovers keep in the fridge for up to 2 days.

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