Aleppo Pepper Shrimp with Creamed Corn
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.
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Servings: 4
Calories: 409kcal
Equipment
- Immersion blender optional
Ingredients
Creamed corn:
- 4 ears corn, shucked and cut from the cob
- 1 tablespoon neutral oil
- 1 shallot, peeled and diced
- 3 tablespoons butter
- 1 tablespoon flour
- 2 teaspoons paprika
- Pinch of cayenne, optional
- 1¼ cup whole milk
- ¼ cup heavy cream
- Salt and pepper to taste
Aleppo pepper shrimp:
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon Aleppo pepper flakes
- ¼ teaspoon cayenne powder
- 2 teaspoons neutral oil
- 1 pint cherry tomatoes
- 2 tablespoons butter
- ½ lemon, juiced
- ¼ cup fresh parsley, minced; plus more for serving
- Salt and pepper to taste
Instructions
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.
To serve:
- 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!
Nutrition
Calories: 409kcal | Carbohydrates: 13g | Protein: 28g | Fat: 29g | Sodium: 295mg | Fiber: 2g | Sugar: 8g | Vitamin C: 35mg
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