Sweet Corn and Shrimp Macque Choux (pronounced “mock shoe”)
Ingredients:
- 4 tablespoons butter, divided
- 1 shallot, minced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 green onion, sliced
- 1 cup diced yellow crookneck squash
- 2 cups sweet corn
- 2 tablespoons water
- 4 teaspoons Cajun or Creole seasoning, divided
- Salt and pepper to taste
- 1/3 cup half & half
- 20 jumbo shrimp, peeled, de-veined and tails removed
Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Sauté until soft, about 5 minutes.
Add yellow squash, sweet corn, water, and 2 teaspoons Cajun or Creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half & half and stir. Turn off heat; adjust seasoning to taste.
Meanwhile, season shrimp with remaining 2 teaspoons Cajun or Creole seasoning. Melt butter in a separate skillet and cook shrimp in 4 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.
By: Allrecipes.com