Creole Shrimp and Creamed Corn

Ingredients

• 7 ears fresh shucked corn
• 1 1/2 cups 1% low-fat milk
• 2 tablespoons cornstarch
• 2 tablespoons butter, divided
• 3/4 teaspoon kosher salt, divided
• 1 pound raw large shrimp, peeled and deveined
• 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup halved grape tomatoes
• 1 tablespoon fresh thyme leaves
• 5 garlic cloves, minced
• 1/2 cup sliced green onions
• 1/4 cup dry white wine or chicken stock

Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.