- 4 tablespoons butter, divided
- 1 shallot, minced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 green onion, sliced
- Salt and pepper to taste
- 1/2 zucchini, diced
- 2 cups sweet corn, fresh or frozen
- 2 tablespoons water
- 4 teaspoons Cajun or Creole seasoning, divided
- 1/3 cup half and half
- 20 jumbo shrimp, peeled, deveined, and tails removed
- Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
- Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
- Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.
08/08/2019
recipepes.com
shrimp and sweet corn maque choux, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
