A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food!

INGREDIENTS:

For the fried corn:

5 fresh ears of corn3 tablespoons (45 g)butter

1/2 teaspoon (2.5 mL) salt

1/2 teaspoon (2.5 mL) freshly ground pepper

1 teaspoon sugar (5 mL)

3/4 to 1 cup milk  (180 – 240 mL) (more or less as needed for desired consistency)

1 tablespoon (7.5 g)cornstarch

For the spicy shrimp:

1 pound / 450 grams raw shrimp, peeled and deveined (thawed)2 teaspoons (10 mL) dry Sriracha seasoning (or your favorite spicy blend such as Old Bay, Tony Chachere’s, etc.)

1/2 teaspoon (2.5 mL) paprika

1/2 teaspoon (2.5 mL) fresh ground black pepper

2 tablespoons (30 mL) olive oil

1 tablespoon (15 g) butter

3 cloves garlic, minced

1 cup (150 g) halved cherry or grape tomatoes (reserved)

1/2 cup (75 g) corn kernels

1/2 cup (75 g) sliced green onions

2 tablespoons (30 mL) fresh chopped parsley to serve

Instructions:

To make the fried creamed corn:

Cut the corn kernels from the cobs.  Reserve the corn cobs.  Measure out 1/2 cup corn kernels and set aside.  Add the remaining kernels to a food processor and pulse 6-7 times or until creamy. Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.

Melt butter over medium heat in large skillet.  Add corn, corn pulp, salt, pepper and sugar.  Sauté for 2-3 minutes then add the milk and cornstarch.  Bring the mixture to a boil, then reduce the heat to low and simmer until the corn is thick and creamy.  Add more milk or cornstarch if needed for desired consistency.  Remove the skillet from the heat and cover to keep warm.

For the shrimp:

In a small bowl, combine the Sriracha seasoning, paprika and black pepper.  Place the shrimp in a medium mixing bowl and toss with the spice mixture to coat.

Heat a large stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter to the skillet.

Once the butter is melted, add the garlic and sauté for 1 minute or until fragrant.  Add the shrimp in a single layer and cook for 1-2 minutes, then turn.

Immediately add the tomatoes and reserved corn kernels.  Cook, stirring occasionally until shrimp are done and the tomatoes begin to soften, about 2 minutes.

Remove from the heat and stir in the sliced green onions.  Serve immediately spooned over bowls of fried corn. Garnish with chopped parsley if desired.