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Roasted Garlic Louisiana Gulf Shrimp with Corn "Succotash" and Petite Herbs



Roasted Garlic Shrimp:

2 heads roasted garlic (recipe follows)
1lb Louisiana Gulf Shrimp, Peeled and Deveined
2 tablespoons Olive Oil
Rouses Cajun Seasoning


Corn Maque Choux

1 tablespoon Olive Oil
4 cups corn (about 6 ears)
½ cup chopped yellow onion
½ cup chopped red bell peppers
1 tablespoon minced jalapeno
2 teaspoons Rouses Cajun Seasoning


Petite Herb Salad

¼ cup Italian parsley leaves
¼ cup chives, cut into ½” lengths
Cane vinegar to taste 



Roast the garlic. Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.Squeeze the garlic over the shrimp in a small bowl, drizzle with olive oil and season with Rouse’s Cajun Seasoning. Cover and refridgerate over night. Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Rouse‘s Cajun Seasoning, and cook, stirring, until soft, for 10 minutes. In a large skillet, heat the oil over medium-high heat. Add the marinated shrimp. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side. Spoon the corn onto a plate and topped with sautéed shrimp. Garnish with herbs tossed in a touch of cane vinegar.

Roasted Garlic Louisiana Shrimp with Corn


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