Shrimp With Creamed Corn and Feta (Melissa Clark, NYT Cooking)

Ingredients:

• 1-1/2 pounds extra-large peeled shrimp (12 to 16 a pound)
• 3/4 teaspoon kosher salt, more to taste
• 3 garlic cloves, finely grated or minced
• 5 tablespoons unsalted butter
• 1/4 cup heavy cream
• 4 cups corn kernels (from 6 to 7 ears corn)
• 1/2 cup crumbled feta cheese, more for serving
• Black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 2 small red onions, diced
• 1 large poblano chile or green bell pepper, diced
• 2 large ripe tomatoes, diced
• 2 teaspoons fresh lemon juice
• Large dash of Worcestershire sauce
• Dash of hot sauce, preferably Tabasco
• Cilantro leaves, for serving
• Basil leaves, for serving

In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).

In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.

Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.

In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn sauce-like, about 8 minutes.

Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.

Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.