HONEY CHILI SHRIMP AND CREAMED CORN BOWL

SPICY SHRIMP AND CREAMY CORN … the perfect summer dinner.

Thinking about what to make with all of those ears of corn you couldn’t resist at the farmer’s market? I’m so on the same page! This is what I came up with—and I love it! It’s the perfect way to celebrate summer! The corn is so fresh and has a great texture in this dish. That said, if you want a smoother version, run it through a blender instead of a food processor and it should get you there!

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HONEY CHILI SHIRMP AND CREAMED CORN BOWL

Yield: 2 Bowls

Author: Michelle Williams

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

FOR THE CREAMED CORN

• Fresh Corn (4 ears, kernels cut off into a bowl, divided)
• Whole Milk (1/2 cup)
• Unsalted Butter (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)

FOR THE HONEY CHILI SHRIMP

• Jumbo Shrimp (20, peeled, deveined, tail removed, cleaned)
• Ancho Chili Powder (1 tablespoon)
• Extra Virgin Olive Oil (2 tablespoons)
• Clover Honey (2 tablespoons)
• Hot Sauce (1/2 tablespoon)
• Salt (1/4 teaspoon)

FOR THE TOPPINGS

• Fresh Cilantro (1/2 cup, roughly chopped)
• Fresh Green Onion (2 stems, sliced)
• Crumbled Feta (2 tablespoons)

KITCHEN TOOLS

• Food Processor
• Saucepan with Lid
• Wooden Spoon
• Medium Mixing Bowl
• 12 Inch Non-Stick Frying Pan with Lid
• Tongs

Instructions

TO MAKE YOUR CREAMED CORN

1. Set aside 1/4 cup of your corn kernels. Put the rest of your corn in your food processor. Blend until evenly puréed—about 2-3 minutes.
2. Over high heat, transfer your corn purée to your saucepan. Mix in milk, butter, salt, and pepper. Bring to a boil.
3. Cover your saucepan with its lid and bring your heat down to a simmer. Simmer for 10 minutes.

TO MAKE YOUR HONEY CHILI SHRIMP

1. Put your shrimp in your mixing bowl.
2. Add your ancho chili powder, extra virgin olive oil, honey, hot sauce, and salt to your shrimp. Fold together until your shrimp is evenly coated. If you're making the shrimp ahead, you can let them marinate by covering them with cling wrap and refrigerating for a few hours. Otherwise, continue on.
3. Over high heat, heat your frying pan. Pour your shrimp and all of its sauce into a single layer on your frying pan. Cook for 2 minutes and then use your tongs to flip them. Continue cooking until they are pink under the sauce, in a "C" shape" and if you test with a thermometer have an internal temperature of 145º. Remove from heat.

TO PUT IT ALL TOGETHER

1. Divide your creamed corn between two dinner bowls.
2. Lay your shrimp in a line down the middle of the top of your corn.
3. Sprinkle your cilantro, green onion, and feta evenly over both bowls.
4. Eat and enjoy!

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