Cajun Shrimp And Corn
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Corn Kernel (frozen)3 cloves
Garlic (minced)1 cup
Worcestershire Sauce1.5 tsps
Hot Sauce1 tsp
Rosemary (minced fresh)Directions:
1
Put the shrimp in a large bowl of ice water
2
Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes
3
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat
4
Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper
5
Cook, stirring occasionally, until the corn starts browning, about 4 minutes
6
Add 3/4 cup water and the tomatoes
7
Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes
8
Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat
9
Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes
10
Drain the shrimp, pat dry and add to the skillet
11
Add the remaining 4 tablespoons butter; swirl to melt
12
Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes
13
Serve the shrimp over the corn mixture; top with the reserved scallions
14
Serve with the bread and lemon wedges
15
Photograph by Antonis Achilleos