Velvety Shrimp & Corn (Print Version)
# Ingredients:
→ Base
01 -
4 tablespoons butter
02 -
½ cup celery, finely diced
03 -
4 garlic cloves, minced
04 -
4 green onions, chopped (separate white and green parts)
→ Creamy Base
05 -
1 cup heavy cream
06 -
2 cups whole milk
07 -
¼ cup plain flour
→ Corn and Shrimp
08 -
1 pound shrimp, cleaned and raw
09 -
1½ cups of corn (use fresh or frozen)
10 -
1 (15-ounce) can of creamy-style corn
→ Seasonings
11 -
2 teaspoons Old Bay seasoning, add more if you like
12 -
½ teaspoon table salt, adjust as needed
13 -
¼ teaspoon black pepper, more to taste
# Instructions:
01 -
Over medium-high heat, melt the butter in a big pot. Toss in the celery and the white bits of the green onions. Stir and cook for about 3 minutes until they turn soft.
02 -
Mix in the garlic, black pepper, and salt. Cook it all together for about a minute until the aroma fills your kitchen.
03 -
Sprinkle the flour over the vegetables, giving everything a good mix. Take the pot off the heat, pour in the milk and cream, and stir. Put it back on the heat, let it come to a boil while constantly stirring, then lower the heat to a gentle simmer.
04 -
Stir the cream-style corn and the kernels into the pot. Let it simmer for about 5 minutes to thicken up nicely.
05 -
Mix in the shrimp and the Old Bay seasoning. Cook for roughly 3 minutes until the shrimp turn a lovely pink and are perfectly cooked. Taste and fine-tune the seasonings as needed. Sprinkle the green onion tops on top before serving, and enjoy it warm.
# Notes:
01 -
When adding the milk and cream, turn off the heat first to stop curdling.
02 -
If you like it spicy, add more Old Bay or a dash of hot sauce.
03 -
Add a little more milk or flour to tweak how thick or thin it is.