Blackened shrimp and skillet corn is a summertime recipe that takes advantage of summer corn and the abundant shrimp.
For me, summer time means fresh seafood and fresh produce. This recipe draws from both areas and each can stand on its own.
The blackened shrimp can be served alongside any other vegetable combination, or even in a summer salad. The skillet corn makes a really good side dish for a grilled fish or grilled chicken. For this recipe make sure you have plenty shrimp and corn because it will fly off the table. I have a hard time not eating the shrimp as soon as they are finished!
The blackened shrimp that I use in this recipe are shrimp from the local gulf. Fortunately, I have the luxury of living in New Orleans which yields a very nice supply of seafood! This recipe calls for large tail on shrimp, preferably fresh, however, if you don’t have them available fresh, you can use frozen large sized shrimp as an alternative.
The corn used in the recipe is also fresh corn on the cob. If you aren’t able to get your hands on this either, 2 cans of corn can be used as an alternative. Make sure it is sweet whole kernel corn. I’m really stressing using fresh corn for this recipe because during the summer corn is in its prime. The sweet fresh corn that you get right off the cob is delicious and the price is really affordable because it is in season.
What I’m trying to say is, if you can, please spring for the fresh corn! Lastly, the tomatoes used in this recipe can either be whole fresh tomatoes or a can of diced tomatoes.
Serve the shrimp on top of the skillet corn over a bed of steaming hot rice! Enjoy!
Blackened Shrimp and Skillet Corn
- 2 lb Shrimp Tail On
- 3 Whole Corn
- 2 Tomatoes
- 1 tbsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Thyme
Remove outer shell, but leave the tail on 2 lbs of shrimp. Season with 1 tbsp Paprika, 1 tsp Garlic powder, 1 tsp thyme, a dash of cayenne, and salt and pepper to taste.
Heat 2 tbsp of butter in a skillet and saute shrimp on each side until cooked through. remove from heat.
Remove kernels off of corn and dice up 2 tomatoes
Heat 1 tbsp of butter and saute corn kernels until tender. Add diced tomatoes and cook with corn for 20 minutes on medium low heat. Lightly season with pepper and a dash of salt. Do not add too much salt or it will overpower the flavor of the fresh corn and tomatoes.
Plate shrimp on top of the skillet corn on a bed of steaming rice