Greek Style Shrimp with Creamed Corn

Meh? If you read my notes at the end you'll see how I would have changed this. I think part of the meh-ness was my fault, but not all of it. I may try this again some day, but with so many other great recipes, it will probably be near the bottom of my priorities. 

• 3 Tbsp extra virgin olive oil, divided
• 1/2 cup finely chopped yellow onion
• 4 large garlic cloves, minced
• 4 cups fresh yellow corn kernels (from 5 medium ears)
• 1/2 cup lower sodium chicken broth
• 2 oz Parmesan cheese, freshly grated (about 1/2 cup)
• 1/4 cup heavy whipping cream
• 1 lb extra large raw shrimp, peeled, and deveined
• 1 tsp Greek seasoning
• 1 tsp garlic powder
• 1 Tbsp fresh lemon juice
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 cup roughly chopped fresh chives, tarragon, basil, and/or oregano

Heat 1 Tbsp of the olive oil in a large saucepan over medium. Add onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add minced garlic and cook, stirring constantly, until onion is translucent and garlic is fragrant, about 1 minute. 

Add corn and chicken broth; cover and cook over medium, undisturbed, until corn is tender and stock is reduced by half, 5-6 minutes. Reduce heat to low; add Parmesan and heavy cream, stirring constantly until cheese is melted and sauce is slightly thickened, about 2 minutes. Cover and set aside while preparing shrimp.

Place shrimp, Greek seasoning, and garlic powder in a large bowl, and toss until shrimp are fully coated in spice mixture. Heat remaining 2 Tbsp olive oil in a large skillet over medium. Once oil is hot, add shrimp in an even layer; cook until shrimp just turn pink and opaque, about 2 minutes, flipping shrimp once halfway through cooking time. Stir in lemon juice, pepper, and salt to taste. Remove from heat. 

Scatter shrimp on top of creamed corn; sprinkle with herbs. Serve immediately. 

NOTES: So when I made this, it wasn't corn season. I tried to make it with 2 cans of corn instead and I think the moisture content was too much, even when I drained it. If I tried this again, I'd still do the 2 cans of corn, drained, and then use a bouillon-like seasoning with none of the added water from the broth. The corn is already softened from the water in the canned corn, it just needs the chicken broth flavor.

Also, I would have added more cheese and had zero fresh herbs on it. The herbs did nothing for the flavor and, from what I know of my tastebuds, I think I would have liked it better without.

Serves 4

Prep Time: 30 minutes
Total Time: 35 minutes

Recipe from People magazine