Maque Choux with Shrimp
I prepare this meal in my cast iron pan because it is traditional to me, but it can be prepared in any skillet that has at least 9 inches of pan space.
Yield: 3-4
Maque Choux with Shrimp
Maque choux is a traditional Louisiana dish with roots in Native American and Creole cuisine. It features fresh corn, bell peppers, onions, and tomatoes sautéed in butter, often finished with cream or stock, and seasoned with spices like Cajun seasoning, paprika, and cayenne pepper.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
- 3 tablespoons unsalted butter
- 6 ears of corn shucked and roasted
- 2 tbsp olive oil
- 1 cup chopped Vidalia or Spanish onions
- 3 cloves of garlic, minced
- 1/2 cup minced red bell peppers, for garnish
- 1/2 cup celery
- 1/2 cup of chicken stock
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1 tsp of dried thyme
- 1 lb gulf shrimp, shelled
- ½ cup green onions, chopped
- 1/3 cup parsley, chopped
- Salt and freshly-ground black pepper
Instructions
- Rub shucked corn in olive oil and salt. Roast on grill for 15 minutes turning every 5 minutes. Allow to cool and slice corn from cob. Set aside.
- Heat 2 tablespoons of butter in pan. When melted, add shrimp for 1 minute and turn at 30 seconds. You are par cooking them here. Remove from the pan.
- Add 1 more tablespoon of butter. When melted, add trinity (onion, bell pepper and celery) along with garlic and sautee until translucent (about 8 minutes). When complete add 1 tsp of thyme.
- Add ½ cup of chicken stock and tomato paste. Blend in pan. Add roasted corn and allow chicken stock to reduce until almost evaporated. This will take around 3 minutes. Add parsley to pan. Continue stirring.
- Add shrimp back to the pan. Add ½ cup of cream and allow to thicken. This will take around 4-5 minutes.
- Salt and pepper to desired tast
- Allow to rest with lid over pan for 3 minutes before serving.
- Serve with rice and garnish with green onions.