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.

Share this recipe