Corn Maque Choux with Shrimp & Bell Pepper

Ingredients

• 12 oz Shrimp
• 5 ears corn, kernels cut off and cobs scraped
• 1 Bell Pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• ½ cup heavy cream
• 1 tsp Creole seasoning
• 2 tbsp sliced scallions
• Salt and black pepper

Method

1. Cut the corn off the cobs, then run the back of your knife down each bare cob over the bowl to press out the starchy milk. That liquid is what makes this creamy without much cream.
2. Melt the butter in a wide skillet and cook the onion and Bell Pepper over medium until soft, 6 minutes. Add garlic for 30 seconds.
3. Add the corn, its milk, and the Creole seasoning. Cook 8 minutes, stirring often, until the kernels lose their raw squeak and start catching gold on the pan.
4. Nestle in the Shrimp, pour in the cream, and simmer until the Shrimp is just cooked — 3 minutes for shrimp, 6–8 for poultry (165°F / 74°C).
5. Season generously, scatter scallions, and eat it with a spoon while standing over the stove.