Shrimp and Sweet Corn Maque Choux

4 tablespoons butter, divided

1 shallot, minced

½ red pepper, diced

½ green pepper, diced

1 green onion, sliced

Salt and pepper to taste

½ zucchini, diced

2 cups sweet corn, fresh or frozen

2 tablespoons water

4 teaspoons Cajun or Creole seasoning, divided

⅓ cup half and half

20 jumbo shrimp, peeled, deveined, and tails removed

Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.

Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.

Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.

Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.