SHRIMP AND SWEET CORN MAQUE CHOUX
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.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 12
Steps:
- 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. Turn off heat.
- 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.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 21.4 g, Cholesterol 304.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 887.2 mg, Sugar 4.4 g
SWEET CORN AND SHRIMP PASTA
The sauce for this pasta toss is fresh creamed corn, which you make quickly and easily in a mini food processor. The sweetness of the corn pairs beautifully with the salinity of the shrimp, while fresh herbs offer an aromatic finish. We're using regular white (semolina) pasta here because whole-grain or legume-based pastas might overpower the subtlety of the sauce.
Provided by Ann Taylor Pittman
Yield Serves 4 (serving size: about 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt and fat. Scoop out and reserve 1 cup pasta water. Drain pasta; keep warm.
- Meanwhile, place 1 1/2 cups corn in a mini food processor (reserve remaining 1/2 cup corn); process until almost smooth, scraping sides as needed. Add milk and cornstarch; pulse until well combined. Set aside.
- Melt 1 tablespoon butter in a large skillet over medium-high. Add shrimp; cook until lightly browned and cooked through, about 3 minutes, turning occasionally. Remove shrimp from pan; keep warm.
- Melt remaining 1 tablespoon butter in skillet over medium. Add scallions; cook 1 minute, stirring frequently. Add pureed corn mixture, salt, and pepper; cook until thickened, about 1 minute, stirring constantly. Stir in 1/2 cup reserved pasta water and 1/2 cup reserved corn kernels. Add pasta and shrimp; toss gently to coat. Add remaining pasta water as needed to moisten pasta. Sprinkle evenly with parsley and basil.
Nutrition Facts : Calories 410, Carbohydrate 60 g, Fat 9 g, Fiber 4 g, Protein 23 g, SaturatedFat 4.5 g, Sodium 520 mg, Sugar 8 g, UnsaturatedFat 3.4 g
SHRIMP WITH SWEET CORN SAUCE
This is a delightful dish from Taste of the Caribbean by Rosamund Grant. This comes together quickly (after marination) and can easily be made as mild or spicy as your family likes. Note: the original recipe calls for marinating the shrimp using "spice seasoning" - I used garam masala, but I'm sure other spice combinations that you like would be good. I also added a whisper of cayenne to the mix before serving, and will probably add a whole jalapeno next time instead of a half as called for. I have also made this with chicken, which was also very good. Prep time includes marination time.
Provided by pattikay in L.A.
Categories Corn
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala).
- Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
- Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
- Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
- Add the tomato paste and cook over low heat, stirring.
- Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
- Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
- Add to the pan and simmer till reduced.
- Add the shrimp and reserved corn and simmer for about 5 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 411.7, Fat 24, SaturatedFat 18.6, Cholesterol 236.1, Sodium 413, Carbohydrate 24.7, Fiber 4.3, Sugar 9.6, Protein 28.4
SAUTEED SHRIMP WITH CORN IN SPICY WINE SAUCE
Steps:
- Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
- Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
- Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.
- Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
- Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
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