Ingredients and Weight:
- 8 oz (227g) cooked shrimps, peeled and deveined
- 1 cup (250ml) heavy cream
- 1 cup (250g) corn kernels (fresh or frozen)
- 1 cup (200g) chopped potatoes
- 1/2 cup (50g) chopped green onions
- 4 tbsp butter
- 4 tbsp all-purpose flour
- Salt and pepper to taste
- Breadcrumbs (optional topping)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- In a large saucepan, melt the butter over medium heat.
- Add the flour and stir until well combined, creating a roux (thickening agent).
- Slowly pour in the heavy cream while stirring continuously.
- Add the potatoes and corn kernels, season with salt and pepper, and bring to a boil.
- Reduce the heat and let it simmer for 15 minutes, or until the potatoes are cooked through.
- Stir in the shrimps and green onions and cook for another 5 minutes.
- Serve hot with breadcrumbs as a topping (optional).
Nutritional Information:
(Per serving, assuming 8 total servings)
- Calories: Approx. 400-500 calories per serving (depending on the amount of cream used)
- Fat: 28g
- Carbohydrates: 30g
- Protein: 18g
Dish Characteristics:
- Creamy and rich texture due to the heavy cream and butter.
- Seafood flavor from the shrimps combined with the sweetness of corn and potatoes.
- A comforting dish that is perfect for colder weather or as a hearty starter.
User Comments:
- "Love the combination of shrimp and corn! This dish is really creamy and delicious."
- "The shrimps were cooked to perfection, and the flavor was amazing."
- "I added a sprinkle of cheese on top, which gave it an extra layer of flavor."
Special Precautions and Tips:
- Use fresh or frozen corn kernels for best results. If using frozen corn, make sure to thaw it before adding to the pot.
- For a richer flavor, consider using chicken stock instead of water when cooking the potatoes and corn.
- Adjust the seasoning according to your preference, adding more salt or pepper if needed.
