Buttered Shrimp and Corn Skillet with Thyme
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 3 cupscorn (fresh or frozen)
- 4 tablespoonbutter
- 1yellow onion
- 3 clovegarlic
- ½ cupchicken broth
- ¼ cupheavy cream
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the corn and cook for 2 minutes, stirring to combine.
- 04
Pour in the chicken broth and heavy cream. Stir in the thyme. Bring to a gentle simmer and cook for 3 minutes.
- 05
Season the shrimp with salt and pepper. Push the corn mixture to the sides of the skillet and add the remaining 2 tablespoons butter to the center. Once melted, add the shrimp in a single layer.
- 06
Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through. Stir gently to combine everything.
- 07
Taste and adjust seasoning with salt and pepper. Finish with a squeeze of fresh lemon juice and serve.
If using fresh corn, cut kernels from the cob. Frozen corn is equally delicious and requires no prep. Serve with crusty bread or over rice to soak up the buttery cream sauce.