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.