This week we are cooking with Corn, chosen by Peggy. Here is the recipe I used for Creole Shrimp and Creamed Corn if you would like to make it for yourself: click here.
The ingredients: corn, milk, cornstarch, butter, salt, shrimp, Creole seasoning, smoked paprika, black pepper, olive oil, grape tomatoes, thyme, garlic, green onions, dry white wine (or chicken stock).
I followed the recipe exactly, don’t let the long list of ingredients scare you, they are all fairly common so you probably have a good many of them on hand. It came together easily and quickly, especially if you use frozen or canned corn (don’t judge, fresh corn is not currently in season here). It was delicious, nicely seasoned, and the little Creole kick was very nice. Mark is not the biggest fan of corn but he enjoyed it prepared this way and says he would be happy enough to eat it again if I want to give it another go when fresh corn season is upon us. It certainly is a beautiful presentation, very colorful and happy looking. I’m all about the colorful and happy looking in food.
To see what the others made with their corn, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.
Next up are Salads featuring Garden Peas, chosen by Ellen, posting date on April 23. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.