Shrimp and Corn Maque Choux
Anne
Simple and Yummy!
ingredients
- 1 Tablespoon olive oil
- 1 cup onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, sliced
- 20 oz. frozen creamed corn, thawed
- 1 can (28 oz.) diced tomatoes
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1/4 teaspoon Creole seasoning, or more to taste
- 1 pound large shrimp, peeled and deveined
directions
- 1
Pour the olive oil into a heavy Dutch oven or large saucepan, and heat over medium heat.
- 2
Add the onion, bell pepper, and garlic, and cook, stirring, until the onion is translucent, about 3 minutes.
- 3
Add the creamed corn, tomatoes, cayenne, bay leaves, and Creole seasoning. Continue to cook, stirring, until the mixture bubbles, 3 to 4 minutes longer.
- 4
Add the shrimp, stir, then cover the pan and turn off the heat. After 5 minutes, stir the mixture, checking to see if the shrimp have turned pink and opaque and are cooked through. If not, place the pan over low heat and let the shrimp cook gently until done, about 1 minute.
- 5
Spoon the maque choux into bowl. May be garnished with parsley.
Source: Anne
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