Oh, my! This is my new favorite recipe! It doesn’t get any better than spicy shrimp and a classic southern creamed corn kicked up with smoky poblano peppers!
I’ve been on a search for something different but delicious. I found it! My love of seafood, spicy peppers, and fresh corn makes this the perfect recipe.
1 pound shrimp, cleaned and deveined
cayenne pepper, to taste
Dry rub of choice, (I used a Texas dry rub, but any dry rub will work)
3 tablespoons butter
1 poblano pepper, roasted, peeled and chopped
5 ears fresh corn, shucked and cut off the cob
3 tablespoons flour
1 cup heavy cream
1 cup milk
salt and pepper, to taste
In a medium bowl, add the shrimp and toss with salt, pepper, dry rub, and cayenne pepper to taste. Set aside.
Roast the pepper over a flame until grilled on every side. Place on a plate and cover with aluminum foil until ready to use. Remove the charred outside, slice and remove the seeds inside, and chop. Set aside.
In a large saute pan, melt the butter. Add the corn and poblano peppers. Cook for 4-5 minutes until the corn is heated through. Add the flour and cook for another 3-4 minutes. Stir in the cream and milk, salt and pepper to taste. Cook over low heat for 10-15 minutes until the corn is cooked and thickened. You may add more milk if the corn is too thick.
In another saute pan, melt 1-2 tablespoons of butter. When sizzling, add the shrimp and saute for 3-4 minutes, stirring once. Do not overcook the shrimp!
To serve, place the corn on a plate and spoon the shrimp over the top. You can garnish with parsley or cilantro if desired, but we didn’t take the time for this. This dish could probably be described as a southern version of shrimp and grits…only better!
Seriously, you NEED to try this!