Description
A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
Ingredients
- 4 tablespoons butter, divided
- 1 shallot, minced
- ½ red pepper, diced
- ½ green pepper, diced
- 1 green onion, sliced
- Salt and pepper to taste
- ½ zucchini, diced
- 2 cups sweet corn, fresh or frozen
- 2 tablespoons water
- 4 teaspoons Cajun or Creole seasoning, divided
- ⅓ cup half and half
- 20 jumbo shrimp, peeled, deveined, and tails removed
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add bell peppers
- shallot
- and green onion; season with salt and pepper. Sauté until vegetables are soft
- about 5 minutes.
- Add corn
- zucchini
- water
- and 2 teaspoons Cajun seasoning to the skillet. Cook until zucchini is tender
- about 2 minutes. Stir in half-and-half and turn off the heat.
- Meanwhile
- season shrimp with remaining 2 teaspoons Cajun seasoning.
- Melt remaining 2 tablespoons butter in a separate skillet. Add shrimp and cook in four batches until curled
- pink
- and cooked all the way through
- 2 to 4 minutes per batch; do not overcook.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp. Serve immediately.
Servings: 4