Categories: Casserole, Main Dish, Shrimp

Ingredients

• 1 1/2 lbs raw rock shrimp, peeled and deveined (if rock shrimp not available, use medium shrimp)
• 2 teaspoons creole seasoning
• 2 tablespoons butter
• 1/4 cup finely chopped shallot
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 2 cups fresh white corn kernels (or frozen, thawed)
• 1/4 cup heavy cream

Directions

1. Preheat oven to 375°; sprinkle the shrimp with the creole seasoning, tossing until shrimp are well coated.

2. Place the shrimp in one layer in a 12-inch round oven-proof casserole or a deep pie plate.

3. In a saute pan, melt the butter; add in shallots and peppers; toss the mixture in the pan, adding the cayenne and salt.

4. Saute until the shallots become translucent, about 4 minutes.

5. Add the corn to a food processor or blender, and pulse off and on until the corn is creamy.

6. Add in the heavy cream and process again. Pour the corn into the saute pan with the shallot mixture; saute for another 3-4 minutes.

7. Spread the corn over the shrimp; bake for 15 minutes, until the corn is bubbling and the shrimp are pink.

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