Sweet Corn and Shrimp Macque Choux

Recipe adapted from goboldwithbutter.com

Serves 4

  • 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

Grilled Shrimp over Sweet Corn Macque Choux

Photo from goboldwithbutter.com

Click image to enlarge.




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.


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