Shrimp And Sweet Corn Maque Choux - cooking recipe

Ingredients

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

Preparation

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