Breaded spicy shrimp from the freezer, heated fast and piled over buttered corn that cooks while you finish the shrimp. The shelf does the work; corn and cream smooth the heat.

Serves 2. 15 minutes, 10 at the stove.

About 570 calories a serving, 32 g protein, 44 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a saucepan over medium heat. Add 1 pound of frozen corn, breaking it up as it warms, and cook until the corn is tender and begins to brown lightly, about 5 minutes.5 min
2. While the corn cooks, spread 8 ounces of the breaded shrimp on a sheet pan and bake at 400°F (200°C) until the coating is golden and crisp, about 8 minutes.8 min
3. Stir 1/2 cup heavy cream into the corn off heat, then taste and season with salt and pepper.
4. Spoon the creamed corn into two bowls and pile the hot shrimp on top, serving at once.

Note Swap the cream for milk to lighten it. Leftovers keep three days cold; reheat the shrimp in a 325°F oven to crisp the coating. Serve with lime wedges and a green salad.