Meatless Friday: Creamy Corn and Shrimp Skillet

For Meatless Friday, Barb Szyszkiewicz shares a recipe that takes advantage of late-summer garden produce. Download our printable recipe card.

This simple dish makes a complete meal, all in a single skillet. There's a bonus recipe for Creole seasoning at the bottom, courtesy of fellow Catholic Mom writer Karen Ullo: use an empty spice jar and shake up this blend from spices you probably already have in the house. That's the blend I used to make this dish, and it's very good!

Creamy Corn and Shrimp Skillet 

Makes 4 servings 

Ingredients:

1 tbsp butter 
1 lb. large shrimp, peeled and deveined 
1 tsp Creole seasoning (see below) 
1 tbsp olive oil 
1 tbsp butter 
1 medium onion, sliced vertically 
1 cup bell pepper, diced, any color 
2 cups sweet corn (about 3 ears) 
2 cups zucchini, diced 
2 cloves garlic, minced 
1 tbsp water 
1 tsp Creole seasoning 
1/3 cup light cream 

Directions:

Heat a large skillet over medium heat. Melt 1 tbsp butter. Season shrimp with 1 tsp Creole seasoning. Cook 2 minutes per side until done, then remove to a plate. 

Increase heat to high, then add olive oil and 1 tbsp butter. When butter melts, sauté onion and bell pepper until they begin to soften. 

Add corn, zucchini, garlic, water, and 1 tsp Creole seasoning to the pan. Cook until zucchini is tender. Stir in light cream and remove from heat. 

Serve in bowls, topping each with shrimp. 

Creole Seasoning

2 tbs. salt
1 tbs. ground red pepper
1 tbs. chili powder
1 tbs. garlic powder
1 tsp. black pepper

Place all ingredients in an empty spice bottle and shake to combine.

Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.

Copyright 2024 Barb Szyszkiewicz
Images: copyright 2024 Barb Szyszkiewicz, all rights reserved.