Shrimp Maque Choux

Pronounced, “mock shoe.” This is an easy-to-make Cajun recipe that is sure to please with the blend of shrimp, heavy cream, and corn flavors. Great as main course or a side dish with any seafood dinner.

1/4 cup (1/2 stick) butter
1 lb large shrimp, peeled and deveined
2 cups whole kernel corn – fresh is best, frozen or canned
1 large red bell pepper, chopped
1 clove garlic, finely chopped
3/4 cup heavy cream
1/4 cup fresh lemon juice
1/2 Tbsp Zatarain's® Concentrated Shrimp & Crab Boil, for spicier flavor use 1 Tbsp
1/2 cup chopped green onions
1/2 tsp Zatarain's® New Orleans Style Creole Seasoning

For the Maque Choux, melt butter in large skillet on medium-high heat. Add shrimp, corn, bell pepper and garlic; cook and stir until shrimp turn pink. Stir in cream, lemon juice and crab boil. Reduce heat to medium; cook and stir 2 minutes or until heated through. Stir in green onions and 1/2 teaspoon Creole Seasoning. 

Yield: 4 entrees or 6 side servings