Sweet Corn Dish Recipes Recipe Cards Recipe For Shrimp

SHRIMP AND SWEET CORN MAQUE CHOUX

Steps:

• 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.

SWEET CORN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

SWEET CORN DISH (SIDE DISH)

Steps:

• Mix creamed corn, egg and coconut.
• Spoon into ovenproof dish and top with sliced tomato.
• Heat through for about 20 minutes--should be bubbling when you retrieve it from the oven.

BRAZILIAN CORN AND SHRIMP CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Heat the oil in a large skillet. Add the onions and bell pepper and sauté until tender, 3 to 5 minutes.
• Add the shrimp and parsley and sauté until the shrimp begin to turn pink, 2 to minutes.
• Stir in the tomato sauce, salsa, salt, and pepper.
• Reduce the heat to low, cover the skillet, and simmer for 5 minutes.
• Uncover the skillet and slowly sprinkle the flour over the shrimp mixture.
• Mix well, then gradually pour in the milk.
• Raise the heat to medium and cook, uncovered, until the mixture thickens, 3 to 5 minutes.
• Remove from the heat and allow to cool for a few minutes.
• Grease an 8- or 9-inch ovenproof baking dish with the shortening.
• Spoon the shrimp mixture into the dish.
• Pour the cream-style corn over the shrimp mixture.
• Do not stir.
• Sprinkle the Parmesan cheese on top.
• Bake for 20 to 30 minutes or until brown.

ALMA'S SWEET CORN

Steps:

• Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.

SNACKS' CRAZY SWEET CORN PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.