Shrimp and Creamed Corn Dish

Here is a wonderful, fresh summer dish that can be enjoyed on hot evenings. Now's a great time to take advantage of fresh corn which is exactly what we did for this dish. We made this dish a few weeks ago when we were coming in from our Memorial Day weekend beach trip. We arrived into town Monday afternoon and after unloading the car we went straight to the grocery store. Since we were away Friday through Monday I didn't have much in the kitchen.

Most of our throw together meals involve putting things together from the pantry and fridge/freezer. This throw together was a little different -- whatever looked for dinner at the store went into the cart! Local corn was just starting to appear in our stores so we grabbed some corn and decided to make a deconstructed seafood corn chowder of some type. Once we were home it evolved into creamed corn with sauteed shrimp and roasted broccoli. Here's what we did...

 

   For the shrimp

Patrick did a simple saute with butter, lemon, and garlic. 

   For the broccoli

We had a broccoli steam in the bag on hand in the freezer. After steaming I tossed in olive and seasonings and put in the toaster to roast for about 5 minutes so it would have a bit more texture.

   For the corn

Alton Brown's Creamed Corn from Food Network
Ingredients
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric (we omitted)
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper
   We halved everything
Directions
   In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
   In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
   Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

After mixing it all together!!