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.
- 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
- 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.
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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