Best Shrimp With Sweet Corn Sauce Recipes

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SHRIMP WITH SWEET CORN SAUCE



Shrimp With Sweet Corn Sauce image

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

1 -2 lb shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)
garam masala, for dusting (or any spice combination you prefer)
1 lemon, juice of
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
2 -4 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1 tablespoon chopped fresh cilantro (I used dried)
1/2 jalapeno, chopped (or other hot pepper)
6 -10 ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
1 1/4 cups coconut milk

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

SHRIMP AND SWEET CORN MAQUE CHOUX



Shrimp and Sweet Corn Maque Choux image

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

4 tablespoons butter, divided
1 shallot, minced
½ red pepper, diced
½ green pepper, diced
1 green onion, sliced
Salt and pepper to taste
½ zucchini, diced
2 cups sweet corn, fresh or frozen
2 tablespoons water
4 teaspoons Cajun or Creole seasoning, divided
⅓ cup half and half
20 jumbo shrimp, peeled, deveined, and tails removed

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

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