Dinner

By Carla F. Williams | August 29, 2012

For a complete summer meal that’s light, flavorful and full of spicy bite, try this Cajun-inspired take on Shrimp and Grits. Looking for a simpler recipe to serve as a side to lobster, steak, chicken and everything else in between? Here’s the recipe for Simple Skillet Corn.

Photo: mmmyoso

Skillet Corn with Spicy Shrimp Recipe

Servings: 4
Calories: 320 per serving
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients

  • 12 oz medium shrimp,in shell
  • 1 large bay leaf
  • 1 tsp red pepper flakes
  • 3 slices center cut bacon, chopped
  • 4 cups fresh corn kernels, cut from about 5 large ears
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 large clove garlic, finely chopped
  • ¼ tsp kosher salt
  • 1 tbsp corn oil
  • 8 medium basil leaves, torn into small pieces

Directions

1. Peel and devein the shrimp; put the shells in a small saucepan along with the bay leaf. Toss the shrimp with the red pepper and set aside.
2. Cover the shells with 1¼ cups water and bring to a simmer over low heat. Cover, and simmer for 15 minutes. Remove from the heat, strain and reserve the stock; discard the shells and bay leaf.
3. Meanwhile, stir the corn, onion, bell pepper, and garlic together in a bowl. Sprinkle the salt over the top and stir. Drizzle with the corn oil and stir to coat. Set aside.
4. Cook the bacon in a medium-large cast iron skillet over medium heat until crisp, stirring frequently. Spoon onto a paper towel-lined plate and set aside to sprinkle over the finished corn. Pour the drippings into a heatproof container and discard; don't wipe out the skillet.
5. Increase the heat to medium-high. Add the shrimp and saute just until they begin to turn pink and are almost firm, 1-2 minutes per side. Remove from the skillet and set aside on a plate.
6. Return the skillet to the stove over medium heat. Add the corn and pepper mixture and cook until the corn is just tender, about 15 minutes, stirring constantly and spooning the shrimp stock over the top as needed to keep the corn moist. Add just a little stock at a time. You want the corn to be a moist, not soggy, and may not need all of the stock.
7. Stir in the shrimp along with any juices from the plate and heat for 1 minute. Remove from the heat and stir in the basil. Sprinkle the bacon over the top and serve right from the skillet.

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