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Need a dinner idea? Make Aleppo pepper shrimp with creamed corn 💕 recipe below
Creamed corn:
4 ears corn, shucked and cut from the cob
1 tbsp neutral oil
1 shallot, peeled and diced
3 tbsp butter
1 tbsp flour
2 tsp paprika
Pinch of cayenne, optional
1¼ cup whole milk
¼ cup heavy cream
Salt and pepper
Aleppo pepper shrimp:
1 lb jumbo shrimp, peeled and deveined
1 tbsp Aleppo pepper flakes
¼ tsp cayenne powder
2 tsp neutral oil
1 pint cherry tomatoes
2 tbsp butter
½ lemon, juiced
¼ cup fresh parsley, minced; plus more for serving
Salt and pepper
Place shrimp in a large bowl and pat dry with paper towels. Add salt, pepper, Aleppo pepper flakes, and cayenne powder. Toss to coat and refrigerate until needed.
Heat 1 tbsp neutral oil in a large pot over medium heat. Once hot, add the shallot and cook for 4-5 mins until softened.
Add the corn and cook for 5–7 mins. Add salt and pepper.
Melt butter into the corn and add the flour, paprika, and cayenne. Cook, stirring to coat the corn in the flour, for about 1–2 mins.
Pour in milk, stirring constantly as you pour, until the flour is incorporated and the sauce is smooth. Reduce heat and simmer 15 mins, stirring occasionally. Add more milk if liquid evaporates too quickly.
After 15 mins, add cream. Taste and season. If you like, use an immersion blender and blend half the mixture. Simmer 5 mins more. The sauce should be thick, and corn should be creamy and tender.
In a large skillet, heat neutral oil over medium-high until hot. Add cherry tomatoes and cook for 5–7 mins, turning often, until skins split and the tomatoes begin to burst. Break a few open with your spoon.
Melt butter into tomatoes and add salt and pepper.
Add shrimp to tomatoes and immediately spread them into an even layer.
Cook 2–3 mins per side until almost opaque. Turn off heat and add parsley and lemon juice. Let stand in hot skillet for a min or two to allow the residual heat to finish cooking them.
Spoon corn into shallow bowls and pile shrimp on top. Spoon sauce from skillet over the shrimp. Garnish with parsley and Aleppo pepper flakes. Enjoy!
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