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Cajun Corn and Shrimp Recipe

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My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

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Cajun Corn and Shrimp Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Directions

In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 235 calories, 8 g fat (5 g saturated fat), 190 mg cholesterol, 489 mg sodium, 20 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Cajun Corn and Shrimp in Country Extra November 2000, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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