Dale’s Shrimp Corn Macque Choux

2014-11-26
  • Yield : 8 servings
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 1:20 h
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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.

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Ossun, Louisiana Louisiana
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