In a Dutch oven style pot, melt butter over medium heat then add all of the onions to sauté until tender, approximately 5-6 minutes.
Add flour and stir for about 5 minutes to create a roux, season with Cajun seasonings, pepper, and salt to taste. Whisk in Worcestershire sauce and Tabasco to taste.
Then add shrimp and cook for 2 to 3 minutes or until they start to turn pink. Add sweet cream corn, shoepeg corn, cream and sherry.
Heat thoroughly and serve in a bowl garnished with chives.
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