1/2 cup of cherry or grape tomatoes
4 tablespoons butter, divided
1 shallot, minced
1 tea chopped garlic
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, sliced
Salt and pepper to taste
1/2 cup bacon cooked soft, drained, and crumbled
2 cups sweet corn, fresh or frozen
2 tablespoons water
4 teaspoons SoLa Cajun or Creole seasoning, divided
1/3 cup heavy cream
20 jumbo shrimp, peeled, deveined, and tails removed
1. 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.
2. Add, sweet corn, water and 2 teaspoons SoLa Cajun or creole seasoning to the skillet. Add heavy cream, and stir cook down 3-5 min. Turn off heat.
3. Meanwhile, season shrimp with remaining 2 teaspoons SoLa Cajun or creole seasoning. Melt butter in a separate Cast Iron skillet and cook shrimp , about 2 minutes on each side, or until curled, pink and cooked all the way through.
4. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.