If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Makes 4 servings - So good, so simple, so quick. Made even easier by keeping a bag of raw shell-on shrimp in the freezer and a can of corn in the pantry.
Ingredients
1 tbsp butter
1/2 cup onion, finely diced
1 - 15 ounce can whole corn kernels
2 cloves garlic, minced
1 tsp paprika
1/2 tsp cayenne pepper
1 1/3 cups milk
1 cup chicken broth
1 large potato, cut into large dice
Salt to taste
1 pound 3-1/40 raw shrimp, peeled, deveined
Directions
Melt the butter in a large saucepan over medium heat and add onion, garlic and corn
Cook until softened then add the paprika and cayenne and cook, stirring until mixed well
Add the milk, stock, potato and salt
Bring almost to a boil, reduce to a simmer and cover
Stir occasionally for about 30 minutes, or until potatoes are tender
Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque
Add some fresh chopped parsley on top
Serve with tons of good crusty bread and a big fat salad
