This Aleppo pepper shrimp with creamed corn is the best of summer on one plate. It’s filled with creamy sweet corn, juicy shrimp, and burst summer cherry tomatoes.
Have you ever cooked with Aleppo pepper flakes before? It’s one of my favorite spices because of its versatility, subtle heat, and gorgeous red color. This spice can upgrade just about any meal you decide to make. Whether you use it to season your dish or use Aleppo pepper as a garnish, you’ll love the flavor and color it brings to your dish.
What is Aleppo pepper?
Aleppo pepper is produced from the Halaby pepper and is typically found coarsely ground. Unlike crushed red pepper, this pepper is created from semi-dried peppers, which gives it a different texture than the fully-dried crushed red pepper. Contributing to this unique texture is the very high oil content of the Halaby pepper.
The Halaby pepper is moderately spicy at 10,000 Scoville Heat Units (SHU). For reference, a jalapeño can be anywhere from 2,500 to 5,000 SHUs.
What makes this crushed red pepper so delightful is its complex flavor profile. If you want a pop of color and a unique finish to your dish, Aleppo pepper is the way to go. Sprinkle it on grilled meat, cream-based soups, pasta, or cheesy dishes. This is the workhorse of pepper flakes. It’s not so spicy that it imparts an inedible level of heat, but the heat, the smokiness, and the fruitiness are undeniably there. The beautiful, red color will make a simple dish soar to new heights in both flavor and appearance.
If you can’t find Aleppo pepper, use paprika with a pinch of smoked paprika instead to coat the shrimp. That will give you sweet, smoky flavors.
How to make this shrimp and creamed corn recipe:
To make this recipe, you need just a handful of ingredients and about 45 minutes or so to cook.
Before you do anything, coat the shrimp with Aleppo pepper, cayenne, salt, and pepper. Then, move on to the creamed corn:
- Step 1: Fry up a shallot and then add the shucked corn. Cook until it begins to char slightly.
- Step 2: Add butter, flour, paprika, and a pinch of cayenne. Cook until the flour is a little toasted.
- Step 3: Add whole milk (do not use low-fat). Stir constantly to incorporate the flour into the milk! Simmer for about 15 minutes.
- Step 4: After it simmers, you can use an immersion blender to blend half the corn if you like. Add the heavy cream and simmer a few minutes more until the sauce is nice and thick and the corn is tender.
Now, make the shrimp:
- Step 1: Fry up the tomatoes until they begin to split. Use a spoon to lightly break up a few of the tomatoes.
- Step 2: Melt butter in the tomatoes and add the shrimp. Move them into an even layer and cook until almost opaque, 2–3 minutes per side. Don’t cook them all the way!
- Step 3: Stir in lemon juice and parsley and heat off. The residual heat from the pan will finish cooking the shrimp!
Now it’s time to serve it up! Spoon the corn into shallow bowls and pile the shrimp on top. Make sure you serve it with any of the buttery tomato sauce from the skillet on top!
Aleppo Pepper Shrimp with Creamed Corn
- Large pot
- Immersion blender optional
- Large skillet
Prepare the shrimp:
- Place the shrimp in a large bowl and pat dry with paper towels. Season with salt, pepper, Aleppo pepper flakes, and cayenne powder. Toss to coat and refrigerate until needed.
Make the creamed corn:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Once hot, add the shallot and cook for 4-5 minutes until softened.
- Add the corn and cook for 5–7 minutes. Season with salt and pepper.
- Melt the butter into the corn and add the flour, paprika, and cayenne. Cook, stirring to coat the corn in the flour, for about 1–2 minutes.
- Pour in the milk, stirring constantly as you pour, until the flour is incorporated and the sauce is smooth. Reduce heat and simmer for 15 minutes, stirring occasionally as it cooks to prevent sticking. Add more milk as needed if the liquid evaporates too quickly.
- After 15 minutes, stir in the cream. Taste and season. If you like, use an immersion blender and blend half the mixture. Simmer for 5 minutes more. The sauce should be thick, and the corn should be creamy and tender.
Cook the shrimp:
- In a large skillet, heat the neutral oil over medium-high until hot. Add the cherry tomatoes and cook for 5–7 minutes, turning often, until the skins split and the tomatoes begin to burst. Lightly break a few of them open with your spoon.
- Melt the butter into the tomatoes and season them with salt and pepper.
- Add the shrimp to the tomatoes and immediately spread them into an even layer.
- Cook for 2–3 minutes per side until almost opaque. The cooking time will depend on the size of the shrimp. Turn off the heat and stir in the parsley and lemon juice. Let stand in the hot skillet for a minute or two to allow the residual heat to finish cooking the shrimp.
- Spoon the corn into shallow bowls and pile the shrimp on top. Spoon any sauce from the skillet over the shrimp. Garnish with more parsley and a pinch of Aleppo pepper flakes. Enjoy!