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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.
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.
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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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!