Smoked Shrimp and Creamed Corn

Smoked Shrimp and Creamed Corn | 1 Comment
From Frito Pie , Aired on Wed 12/10
Chef Jeff Henderson, Shrimp, Creamed Corn


-      Place shrimp in plastic bag with chopped habanero pepper, 2 tablespoons of minced garlic, salt and pepper to taste, chopped cilantro and olive oil, and shake

-      Char corn ear over an open flame, and cut corn off the cobb

-      Heat pot over medium heat, and add corn and diced onion to pot

-      Stir in 1 tablespoon of minced garlic, 1 tablespoon all-purpose flour and 1 cup of low-sodium chicken stock

-      Stir in low-fat cream

-      Once the creamed corn begins to thicken, use a blender to emulsify; then, reduce heat

-      Place hickory chips soaked in water at the bottom of a small smoker

-      Place shrimp in smoker, and cook for 7 to 8 minutes

-      Add shrimp drippings to corn, and stir

-      Serve shrimp over creamed corn, and top with avocado, tomato, queso fresco and cilantro




  • 7 jumbo shrimp, cleaned
  • 1 corn on the cobb, charred
  • 1 habanero, chopped
  • ½ white onion, diced
  • 1 cup chicken stock
  • ¼ cup olive oil
  • ¼ cup low-fat cream
  • 3 tablespoons minced garlic
  • 3 tablespoons olive oil butter blend
  • 2 tablespoons chopped cilantro
  • 1 tablespoon flour
  • Salt and pepper to taste


Chef Jeff just gets along with whoever is on his show. He is a perfect showman. What a warm and inviting person Chef Jeff is. Kudos to Crystal for finding him. I brought some Crystal Hot Sauce because of him and it really is tasty, great hot sauce.

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