Dale’s Shrimp Corn Macque Choux
2014-11-26- Course: Main Dishes, Side Dishes
- Yield : 8 servings
- Servings : 8
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
-
Add to Recipe Box
Delicious entree or side dish made of fresh corn and shrimp; easy, versatile, and quick to cook.
Ingredients
- 2 sticks butter
- 4 cups fresh cut corn or fresh frozen
- 2 cans ROTEL brand tomatoes (tomato with green chilies)
- 1 can cream of mushroom
- 1 can cream of shrimp
- 2 medium onions, chopped
- 2 ribs celery chopped
- 1 bell pepper chopped
- 1 pod garlic, chopped fine
- 1 tbsp sugar
- 1 tsp Tabasco sauce
- 2 tsp salt (more or less to taste)
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/ 2 teaspoon thyme optional
- 1 cup green onions scallions chopped
- 1 cup parsley chopped
- 2 pounds of shrimp
Directions
Step 1
In a heavy 4 quart sauce pot over medium to high heat melt butter. Add and sauté the onions, celery, bell peppers, green onions and parsley until soft.
Step 2
Slowly add the ROTEL tomatoes; increase temperature a little more and stir well. Add the garlic, seasonings, sugar, salt and peppers.
Step 3
Add the corn; when corn seems to be cooked (approximately 25 minutes), add the shrimp and mushroom soups. Mix well and cook approximately 10 to 15 minutes longer.
Step 4
Editors Note: Fresh frozen corn may be substituted, small kernel works best; ROTEL tomatoes are spicy but you can substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tabasco.
Step 5
In reducing or increasing the recipe, the author said that he uses one pound of shrimp per 4 cups of corn.
Average Rating
(5 / 5)
1 person rated this recipe
7928
Comments