Recipe of the Week: Shrimp & Corn Maque Choux
Maque Choux is an Indian word meaning a spicy smothered corn dish. Early settlers, the Acadians from Canada, were introduced to corn by the resident Indian tribes. This recipe adds shrimp to the combination.
- 1 lemon, halved
- 4 tablespoons Kosher or sea salt
- 1 ½ teaspoon Cayenne pepper
- 4 cloves garlic, sliced
- 2 pounds peeled shrimp
- 1/3 cup olive oil
- 1 large green pepper, stemmed, seeded, de-ribbed and cut into ½ inch dice
- 1 large red pepper, stemmed, seeded, de-ribbed and cut into ¼ inch dice
- 2 cups frozen corn, thawed, or fresh kernels cut from 3 to 4 ears
- 1 red onion, cut into ¼ inch dice
- 2 tablespoons finely chopped cilantro (optional)
- 1 teaspoon ground white pepper
- 1 teaspoon Tabasco Sauce
- Juice of 1 lime
In a large saucepan, bring 1 quart of water to a boil. Squeeze in the juice of the two lemon halves and add the salt, Cayenne and garlic. Lower the heat and simmer for 5 minutes to blend the flavors. Add the shrimp, return to a boil and cook for 1 minute. Remove the pan from the heat and let stand, uncovered, for 5 minutes, to gently finish cooking. Drain and set the shrimp aside.
Place a large hot skillet over medium-low heat. Add the olive oil and, when it is hot, add and sauté the green and red peppers, corn and onion, about 5 minutes. Do not brown.
Remove the pan from the heat and let cool for 5 minutes, uncovered. Stir in the cilantro, a little salt, the pepper and lime juice. Add the shrimp and toss gently to combine.