¾cupmilk,more or less as needed for desired consistency
For the spicy shrimp:
1poundraw shrimppeeled and deveined (thawed)
2teaspoonsdry Sriracha seasoningor your favorite spicy blend such as Old Bay, Tony Chachere’s, etc.
½teaspoonfresh ground black pepper
1cuphalved cherry or grape tomatoes
reserved 1/2 cup corn kernels
½cupsliced green onions
2tablespoonsfresh chopped parsley to serve
To make the fried creamed corn:
Cut the corn kernels from the cobs. Reserve the corn cobs. Measure out 1/2 cup corn kernels and set aside. Add the remaining kernels to a food processor and pulse 6-7 times or until creamy. Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.
Melt butter over medium heat in large skillet. Add corn, corn pulp, salt, pepper and sugar. Sauté for 2-3 minutes then add the milk and cornstarch. Bring the mixture to a boil, then reduce the heat to low and simmer until the corn is thick and creamy. Add more milk or cornstarch if needed for desired consistency. Remove the skillet from the heat and cover to keep warm.
For the shrimp:
In a small bowl, combine the Sriracha seasoning, paprika and black pepper. Place the shrimp in a medium mixing bowl and toss with the spice mixture to coat.
Heat a large stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter to the skillet.
Once the butter is melted, add the garlic and sauté for 1 minute or until fragrant. Add the shrimp in a single layer and cook for 1-2 minutes, then turn.
Immediately add the tomatoes and reserved corn kernels. Cook, stirring occasionally until shrimp are done and the tomatoes begin to soften, about 2 minutes.
Remove from the heat and stir in the sliced green onions. Serve immediately spooned over bowls of fried corn. Garnish with chopped parsley if desired.
6 cups of frozen corn may be substituted for fresh, but the texture may not be as creamy. Thaw and drain the frozen corn before adding to the food processor.