Cajun Shrimp And Corn Recipe

Name: Cajun Shrimp And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 diced fire roasted tomatoes canned, with green chiles; 1/4 cup worcestershire sauce; 1 lemon 1/2 juiced, 1/2 wedged; 1 1/2 teaspoons hot sauce; 1/2 teaspoon fresh rosemary minced; 8 baguette sliced, for serving

Servings: persons

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 diced fire roasted tomatoes canned, with green chiles
1/4 cup worcestershire sauce
1 lemon 1/2 juiced, 1/2 wedged
1 1/2 teaspoons hot sauce
1/2 teaspoon fresh rosemary minced
8 baguette sliced, for serving

1
Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
2
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.
3
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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cajun Shrimp And Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Shrimp And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions