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Thursday, July 28, 2016

shrimp and sweet corn maque choux

Ingredients

  • Servings: 4
  • 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 or seasoning, divided
  • 1/3 cup half and half
  • 20 jumbo shrimp, peeled, deveined, and tails removed

Recipe

  • 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 or 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 or 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.

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