Wanda Juneau with Opelousas Main Street “French Friday”

Louisiana Shrimp Macque Choux

Louisiana Shrimp Macque Choux

• 6 TBS butter or margarine
• 1 ½ C finely diced green bell pepper
• ¾ C finely diced celery
• 1 bunch green onions – chopped
• 1 C chopped onion
• 2 qts fresh or frozen corn
• 2 TBS salt
• 2 TBS sugar
• ¼ TBS black pepper
• 2 TSP cayenne pepper
• ½ C heavy cream
• 1 lbs shrimp tails

Method:
Melt 4 tablespoons of butter or margarine in pan. Add bell pepper, celery, onions and green onion bottoms. Cook gently until softened. Add corn, salt, sugar, black and cayenne pepper to pan and continue to cook gently for 5 more minutes. Pour in heavy cream and bring to a simmer for 4 minutes. Remove from heat and add green onion tops. Stir together. In a saute pan, add shrimp to 2 tablespoons butter. Saute shrimp. Add 1 cup of water. Cook for 5 minutes. Mix together and serve at once.