Cajun Corn and Shrimp Recipe

3 1
Cajun Corn and Shrimp Recipe
Cajun Corn and Shrimp Recipe photo by Taste of Home
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Cajun Corn and Shrimp Recipe

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3 1
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 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.
Originally published as Cajun Corn and Shrimp in Country Extra November 2000, p51

Nutritional Facts

1 each: 235 calories, 8g fat (5g saturated fat), 190mg cholesterol, 489mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 22g protein.

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 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
  1. 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

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