“I wanted to whip up a quick weeknight dinner that felt like Southern shrimp and grits,” says food blogger Dale Gray. “Since my goal was speed, replacing slow-cooked grits with fresh corn made sense.”
“It helps to have a bag of frozen shrimp on hand to whip up this recipe at a moment’s notice,” adds Gray. Thaw shrimp in cold water for 15 minutes, then pat dry before cooking.
She included a recipe for “taste” in her cookbook. South of Somewhere “after seeing all the empty plates and happy faces at dinner,” she says. It was a “no brainer”.
Gray lives in Mississippi but grew up in South Africa, where “the Greek influences are strong,” she says, “so I try to incorporate those flavors into my cooking whenever possible,” including this dish.
This burger recipe from Brooke Williamson was inspired by the salad wedges
Dale Gray’s Greek style shrimp with creamed corn
3 tablespoons extra virgin olive oil, divided
½ cup finely chopped yellow onion (from 1 small onion)
4 large cloves of garlic, chopped
4 cups of fresh yellow corn kernels (from 5 medium ears)
½ cup low-sodium chicken broth
2 oz. Parmesan cheese, freshly grated (about ½ cup)
¼ cup heavy whipping cream
1 lb extra large raw shrimp, peeled and deveined
1 teaspoon Greek seasoning (such as Cavender’s)
1 teaspoon of garlic powder
1 tablespoon fresh lemon juice (from 1 lemon)
½ teaspoon black pepper
¼ teaspoon kosher salt
¼ cup coarsely chopped fresh chives, tarragon, basil and/or oregano
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chopped garlic and cook, stirring constantly, until the onion is translucent and the garlic is fragrant, about 1 minute.
2. Add corn and chicken broth; cover and cook on medium, undisturbed, until corn is tender and stock is reduced by half, 5 to 6 minutes. Reduce heat to low; add the Parmesan cheese and cream, stirring constantly until the cheese melts and the sauce thickens a little, about 2 minutes. Cover and set aside while you prepare the shrimp.
3. Place the shrimp, Greek seasoning, and garlic powder in a large bowl and toss until the shrimp are completely coated in the spice mixture. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp in an even layer; cook until shrimp are pink and opaque, about 2 minutes, turning shrimp once halfway through cooking. Stir in lemon juice, pepper and salt. Season with pepper and salt to taste. Remove from heat.
4. Sprinkle the shrimp on the corn cream; sprinkle with herbs. Serve immediately.
Serves: 4 Active time: 30 minutes Total time: 35 minutes
Categories: Trends
Source: HIS Education