Southern Style Shrimp With Mambo Creamed Corn
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp thyme
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 lb Panamei Shrimp (large)
- 2 tbsp divided olive oil
- 2 tbsp butter
- 1 cup of asparagus cut into pieces
- 1 cup of small tomatoes
- 1 tbsp of minced garlic
- ¼ cup of mambo corn
- ¼ cup of green onions sliced
- ¼ cup of white wine
- 1-quart veggie stock
In a mixing bowl, combine the shrimp, seasonings and 1 tbsp of olive oil.
Allow to marinate for 15 minutes. Heat the remaining tbsp of olive oil and 1 tbsp of butter in a large skillet.
Cook shrimp for 1-2 minutes per side in batches. Add the remaining tbsp. of butter, asparagus, tomatoes and garlic and sauté for 2 minutes.
Season with salt and pepper to taste. Add the corn and green onions and cook for an additional minute.
Add the wine and chicken stock.
Stir and Reduce liquid by ½.
Add the shrimp back to the pan to combine with the sauce.
Serve over delicious Mambo Creamed Corn recipe.
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