SHRIMP MAQUE CHOUX
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
- Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE
This Southern-inspired dish uses buttery shrimp scampi in the cleverest of ways. The convenience of using frozen shrimp shortens prep time while the garlic-butter sauce adds major flavor to crisp, golden beignets. They are nestled in creamy, sweet corn and topped with a zesty remoulade spiked with plenty of lemon and fresh basil.
Provided by Food Network
Time 50m
Yield 8 to 10 servings (about 28 beignets)
Number Of Ingredients 17
Steps:
- Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
- Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
- Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
- Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
- Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
- Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
- Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
- Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
Steps:
- Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
- Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
- Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
- Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
- Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
- Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
- To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.
SHRIMP AND SWEET CORN MAQUE CHOUX
A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
- Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 21.4 g, Cholesterol 304.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 887.2 mg, Sugar 4.4 g
SHRIMP MAQUE CHOUX
Very flavorful, this great Cajun meal from Louisiana is a dish you can enjoy at home anytime... Happy Mardi Gras!
Provided by Francine Lizotte
Categories Seafood
Time 30m
Number Of Ingredients 20
Steps:
- 1. In a large skillet over medium heat, add butter with oil. When hot but not smoking, add onion and celery; sauté for 5 minutes. Meanwhile season shrimp with ½ tsp. creole seasoning; set aside.
- 2. Back to skillet, stir in red bell, poblano and jalapeño peppers; cook for 2-3 minutes. Add corn kernels and green onions; sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add remaining creole seasoning, sea salt, sugar, freshly ground black pepper, hot sauce and white wine. Cook into liquid is almost reduced.
- 3. Add cream and bring to a simmer. Add shrimp, stir into the mixture for 30 seconds and cook until no longer pink about 2 minutes, flipping half way thru cooking. Serve immediately.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=I4bZA7erXIk
ENOLA PRUDHOMME'S MAQUECHOU
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat butter in large skillet; saute kernels for 2 minutes.
- Add onion and green pepper and cook over medium-high heat until onion is soft, 5 to 7 minutes. Season with salt, pepper and cayenne.
- Beat yolk with milk and sugar; add to corn; stir and cook 2 or 3 minutes, until mixture thickens slightly.
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CAJUN SHRIMP MAQUE CHOUX - THIS OLE MOM
From thisolemom.com
Cuisine CajunCategory DinnerServings 4Estimated Reading Time 3 mins
- Remove the kernels from the cob and set aside. If you don’t have fresh corn you can use frozen corn. In a large saucepan heat the oil over medium heat. Saute the onions, garlic, and bell peppers about 4 minutes.
- Once the onions, garlic, and bell peppers are softened remove them to a bowl and set aside. Pour the corn into the large saucepan, add the butter, heavy cream, and liquid crab boil.
- Cook on medium heat stirring the ingredients until thoroughly mixed together. Cook for 12 minutes.
- Add the shrimp, onions, garlic, bell peppers, and the tomatoes. Cook until the shrimp turn pink and opaque about 5 minutes. Stir frequently.
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