Sautéed Shrimp with Creamed Shishitos and Corn
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While this recipe is made with few ingredients, it’s full of flavor. The shrimp are quickly sautéed in a pan with a bit of oil and butter along with the corn. Sautéed sliced shishito peppers are cooked with shallots and simmered in cream to create a creamy sauce-like base for the dish. Serve on its own, with white rice or piled onto toast.
Sautéed Shrimp with Creamed Shishitos and Corn
Table of contents
Key Ingredients in This Recipe
- Shishito peppers – Often served blistered, these small, narrow, bright green peppers offer an element of surprise. One in ten peppers are spicy and the rest are sweet with a mild flavor. By finely dicing the shishitos before sautéing them, the flavors will blend together, balancing sweet flavors with a slight smoky flavor and hint of bitterness from the skin. If you aren’t a fan of spice, don’t worry, shishitos run between 50-200 SHU (Scoville units). For comparison jalapeños are ranked at 5,000 SHU.
- Shrimp – Because shrimp have such a mild flavor they are a versatile shellfish. The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe. I use 16/20 shrimp in this recipe meaning each person should get 4 to 5 shrimp in the serving.
- Corn – Kernels of fresh, sweet summer corn cut off the cob add a satisfying contrast of flavor to the shishitos. While I love using fresh corn when it’s in season, canned or frozen corn kernels can be used in its place.
How to Make Sautéed Shrimp with Creamed Shishitos and Corn
Step 1: Season the shrimp.
Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add 2 tablespoons (26g) of the olive oil and heat through. Add the butter and let it melt.
Step 2: Cook the shrimp.
Working in batches if needed as to not overcrowd the pan, add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side. Remove the shrimp to a bowl.
Step 3: Cook the corn.
Return the pan to medium heat, then add the corn and sauté until tender, about 5 minutes. Remove the corn to the bowl with the shrimp.
Step 4: Cook the shishitos and shallots.
Again, return the pan to medium heat, add the remaining tablespoon of the olive oil and heat through. Add the shishitos and shallots and sauté until both are softened but not browned, about 6 minutes.
Step 5: Finish the creamed shishitos.
Add the soy sauce followed by the cream and simmer, stirring frequently until the sauce has reduced, about an additional 5 minutes. Season to taste with salt and pepper, then stir in the Parmesan and remove from heat.
Step 6: Assemble and serve.
Spoon the creamed shishitos onto plates and top with the shrimp and corn. Serve hot.
Tips and Tricks for This Recipe
Serving suggestions
- Rice – Rice or another grain like quinoa makes for a great pairing to turn this dish into a more filling meal.
- Bread – Use toasted or grilled slices of sourdough to soak up any of the excess sauce. You can also pile all the ingredients on top to create delicious toasts that can be served as appetizers.
Swaps and substitutions
- The shrimp can be swapped for other shellfish like seared scallops.
- Frozen or canned corn can be used in place of the fresh corn kernels.
- For a more sauce-like consistency, the shishito mixture can be quickly pulsed in a food processor or blender after the cream has been added and before serving.
How to Prep in Advance
The creamed shishitos can easily be made in advance. Make according to the instructions below, then let cool and add to an airtight container. Store refrigerated until ready to serve, up to 3 days in advance. To reheat, add to a microwave safe bowl and reheat in 30 second increments until hot, stirring in between each.
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Sautéed Shrimp with Creamed Shishitos and Corn
Ingredients:
- 1 pound 16/20 count shrimp, shelled and deveined, tail on
- Kosher salt as needed
- Freshly ground black pepper as needed
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 ears corn, kernels cut off the cob
- 8 ounces shishito peppers, stems removed and thinly sliced
- 2 medium shallots, thinly sliced
- 1 teaspoon soy sauce
- ¾ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
Instructions:
- Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add 2 tablespoons (26g) of the olive oil and heat through. Add the butter and let it melt.
- Working in batches if needed as to not overcrowd the pan, add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side. Remove the shrimp to a bowl.
- Return the pan to medium heat, then add the corn and sauté until tender, about 5 minutes. Remove the corn to the bowl with the shrimp.
- Again, return the pan to medium heat, add the remaining tablespoon of the olive oil and heat through. Add the shishitos and shallots and sauté until both are softened but not browned, about 6 minutes.
- Add the soy sauce followed by the cream and simmer, stirring frequently until the sauce has reduced, about an additional 5 minutes. Season to taste with salt and pepper, then stir in the Parmesan and remove from heat.
- Spoon the creamed shishitos onto plates and top with the shrimp and corn. Serve hot.
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Such a great flavor combination! I’m so glad I tried this recipe.
Such a great flavor combination! I was very glad I tried this recipe and my hubby and son loved it as well!