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Shrimp and Sweet Corn Maque Choux

Shrimp and Sweet Corn Maque Choux

Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.


  • 4 tablespoons butter, divided
  • 1 shallot, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 green onion, sliced
  • Salt and pepper to taste
  • 1/2 zucchini, diced
  • 2 cups sweet corn (frozen or fresh)
  • 2 tablespoons water
  • 4 teaspoons Cajun or creole seasoning, divided
  • 1/3 cup half and half
  • 20 jumbo shrimp, peeled, de-veined and tails removed


  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green bell peppers, and green onion. Season with salt and pepper, and sauté until soft, about 5 minutes.
  2. 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.
  3. 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.
  4. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

Serves 4.

Recipe and photo credit (used with permission): American Butter Institute

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