Shrimp and Sweet Corn Maque Choux

Name: Shrimp and Sweet Corn Maque Choux
Yield: 4
Ingredients: 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 Cajun or Creole seasoning, divided; 1/3 cup half and half; 20 jumbo shrimp, peeled, deveined, and tails removed

👥 4 servings 👁️ 4 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 358

% Daily Value*

Total Fat 16.5g 21%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 887mg 39%

Total Carbohydrate 21.4g 8%

Dietary Fiber 3.3g 12%

Total Sugars 4.4g

Protein 32.9g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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 Cajun or creole seasoning to the skillet.

Cook until zucchini is tender, about 2 minutes.

Add half and half, and stir.

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.

Divide corn mixture between four plates.

Top each plate with 5 cooked shrimp, and serve immediately.