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Plated roasted shrimp over creamy yellow corn puree topped with golden breadcrumbs and parsley.

Roasted Shrimp with Smoked Pepper, Cream of Corn & Golden Breadcrumbs

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tbsp smoked paprika
  • 2 cloves garlic , minced
  • 3 cups fresh corn kernels
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 small shallot , finely diced
  • 1/2 cup panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, finely chopped

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a small skillet over medium heat, combine 1 tbsp olive oil and panko breadcrumbs. Stir constantly until golden brown, approximately 3 minutes. Remove from heat and stir in parsley.
  3. In a medium saucepan, melt butter over medium heat. Add diced shallot and sauté until translucent.
  4. Add corn kernels and heavy cream to the saucepan. Simmer for 8 to 10 minutes until the liquid reduces slightly and corn is tender.
  5. Transfer the corn mixture to a high-speed blender and process until completely smooth. Season with salt and pepper, then keep warm.
  6. Toss shrimp in a bowl with the remaining olive oil, smoked paprika, minced garlic, salt, and pepper.
  7. Arrange shrimp in a single layer on a parchment-lined baking sheet and roast for 6 to 8 minutes until opaque and firm.
  8. Plate by spooning a generous portion of creamed corn onto the base, topping with roasted shrimp, and garnishing with the toasted breadcrumbs.