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

 

Ingredients:

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 

 

Directions:

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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