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Cajun Shrimp and Corn


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  • 1 pound shrimp; peeled, deveined
  • 6 tablespoon unsalted butter; cut into pieces
  • 3 cup frozen corn
  • 3 clove garlic; minced
  • 6 scallions; thinly sliced
  • freshly ground black pepper
  • 1 cup canned diced tomatoes/green chilies
  • 1/4 cup Worcestershire sauce
  • juice of 1/2 lemon
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh rosemary; minced
  • 8 slices baquette, for serving



Step 1

Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to
dissolve and set aside for 20 minutes.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high
heat. Add the corn, 1/2 teaspoon minced garlic and the scallions; season
with salt and pepper. Cook, stirring occasionally, until the corn starts
browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a
simmer, then reduce the heat to medium low and cook until the corn is very
tender, about 15 minutes.

Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce,
rosemary and the remaining garlic in another large skillet over medium
heat. Cook, stirring occasionally, until the liquid is reduced by half,
about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the
remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid
over the shrimp, until cooked through, about 5 minutes. Serve the shrimp
over the corn mixture. Serve with bread.


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