Corn Maque Choux with Shrimp
 
Prep time
Cook time
Total time
 
This is a popular side dish in Cajun homes and restaurants. The addition of shrimp adds flavor and a bit of elegance, but could be left out for a vegetarian dish.
Recipe by:
Serves: 4
Ingredients
  • 6 ears of fresh yellow corn, husks and silk removed or frozen yellow corn kernels
  • ½ stick unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup green bell pepper
  • ½ cup diced red bell pepper
  • 1 teaspoon minced garlic
  • 1 (10-ounce) can mild diced tomatoes and green chiles, drained, such as Rotel
  • ½ cup heavy cream
  • 2 tablespoons clam juice
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon white pepper
  • 1 pound small raw peeled Louisiana shrimp
  • Kosher salt and freshly ground black pepper
  • Dash of hot sauce
  • ½ cup chopped chives
Instructions
  1. Using a sharp knife, slice the corn kernels off the cobs shaving as close to the cob as possible. Once the corn is off, take the back of the knife and pull across the cob releasing the corn “milk”. Place the corn and any liquid in a bowl.
  2. In a large cast iron skillet over medium-high heat, add the butter along with the onion, celery and bell peppers sautéing until the onions turn translucent, about 5 minutes. Add the garlic along with the tomatoes and cook for another 5 minutes.
  3. Add the cream and clam juice and turn the heat to medium. Add the paprika, cayenne, Cajun seasoning and white pepper. Add the shrimp. Stir as the cream reduces, the mixture thickens to a sauce consistency and the shrimp turn pink and are cooked through, about 10 minutes. Season to taste with salt and pepper along with a dash of hot sauce. Sprinkle with chopped chives. Turn off the heat and keep warm until serving.
Notes
When in season, I always use fresh corn on the cob, but I have used frozen yellow corn with good results. Don't be afraid of the seasoning levels, it is supposed to be a spicy Cajun dish. Crabmeat or crawfish tails work well in this dish if shrimp are not available.
Recipe by Acadiana Table at https://acadianatable.com/2010/12/17/corn-maque-choux-with-shrimp/