Shrimp and Sweet Corn Maque Choux

Fresh vegetables are the key to Shrimp and Sweet Corn Maque Choux, which cook quickly and retain their bright, crisp flavors.

Yield: 4 servings

Ingredients

• 4 tablespoons butter, divided
• 1 shallot, minced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 green onion, sliced
• Salt and pepper to taste
• 1/2 zucchini, diced
• 2 cups sweet corn (frozen or fresh)
• 2 tablespoons water
• 4 teaspoons Cajun or creole seasoning, divided
• 1/3 cup half and half
• 20 jumbo shrimp, peeled, de-veined and tails removed

Instructions

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green bell peppers and green onion. Season with salt and pepper, and sauté until soft, about 5 minutes.
2. 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.
3. 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.
4. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

Attribution

Recipe and photo used with permission from: American Butter Institute