SHRIMP CORN RECIPE RECIPES

Name: Cajun Shrimp and Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact; Kosher salt; 6 tablespoons unsalted butter, cut into pieces; 3 cups frozen corn kernels; 3 cloves garlic, minced; 6 scallions, thinly sliced; Freshly ground pepper; 1 cup canned diced fire-roasted tomatoes with green chiles; 1/4 cup Worcestershire sauce; 1 lemon (1/2 juiced, 1/2 cut into wedges); 1 1/2 teaspoons hot sauce; 1/2 teaspoon minced fresh rosemary; 8 slices baguette, for serving

CAJUN SHRIMP AND CORN RECIPE - FOOD NETWORK

Cajun Shrimp and Corn Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of 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; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, FatContent 18 grams, SaturatedFatContent 11 grams, CholesterolContent 244 milligrams, SodiumContent 948 milligrams, CarbohydrateContent 70 grams, FiberContent 5 grams, ProteinContent 37 grams

SHRIMP & CORN STIR-FRY RECIPE: HOW TO MAKE IT

Shrimp & Corn Stir-Fry Recipe: How to Make It image

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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional

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, FatContent 9g fat (1g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 443mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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