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
CORN FLAN WITH SPICY SHRIMP
This recipe is adapted from Cuisine at Home. It is really relative easy to make and the presentation is so elegant. The original recipe called for fresh corn; however, I made it using frozen corn that had been defrosted.
Provided by PaulaG
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Coat six 4-oz flan molds with nonstick spray or olive oil.
- Blend corn, half and half and feta in a blender until almost smooth.
- Add the eggs, yolks, salt and pepper pulsing to combine.
- Place the flan dishes in a roasting pan and fill with corn mixture.
- Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
- Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
- Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
- For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
- In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
- Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
- Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
- Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
- Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.
Nutrition Facts : Calories 396.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 285.1, Sodium 1127.6, Carbohydrate 30.7, Fiber 3, Sugar 2.5, Protein 21.4
SWEET AND SPICY SHRIMP FAJITAS WITH CORN AND MUSHROOMS
Tender shrimp, marinated in a jalapeno-honey-lime mixture, are grilled and then paired with a sauteed corn and mushroom filling for building your own fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CORN FLAN
Provided by Mark Bittman
Categories weekday, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
- Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
- Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
- Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 586 milligrams, Sugar 13 grams, TransFat 0 grams
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
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