Description
A quick, elegant dinner that balances sweet corn, briny feta, and tender shrimp in a rich, creamy sauce.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 cup feta cheese, crumbled
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. If using frozen corn, thaw and drain it. Mince the garlic and crumble the feta if not pre-crumbled.
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts and foams. Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not brown.
- Add the corn kernels to the skillet and cook for 5–7 minutes, stirring occasionally, until the corn is tender and begins to color. Pour in the heavy cream and stir to combine. Let the cream simmer gently for 2–3 minutes so it thickens slightly.
- Add the shrimp to the skillet, season with salt and pepper, and cook until they turn pink and opaque, about 3–4 minutes depending on size. Stir in the crumbled feta cheese until it melts and blends into the sauce. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
For best corn flavor, lightly char fresh corn in a hot skillet before adding cream. Use medium heat so the cream reduces slowly without breaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg