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Try this recipe for shrimp maque choux, then check out our potted shrimp, Trinidadian curry shrimp, fried shrimp po' boy sandwich and more shrimp recipes.

Ingredients

  • 2 corn on the cob
  • 30g unsalted butter
  • 2 round shallots, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, deseeded and finely chopped
  • 1 bay leaf
  • 8 prawn tails, shells, heads and veins removed (ask your fishmonger to prepare if you’re not sure)
  • 20g chives, finely chopped
  • 1 tsp hot sauce

CREOLE SPICE MIXTURE

  • 3 tbsp sweet paprika
  • 1 tbsp fine sea salt
  • 4 tsp garlic granules
  • 1½ tbsp cayenne pepper
  • 1 tbsp ground black pepper
  • 1 tbsp onion granules
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme

Method

  • STEP 1

    Heat a heavy frying pan or griddle pan until hot. Cook the corn cobs for 12-14 mins, turning occasionally, until well charred. Remove and transfer to a chopping board, setting aside until cool enough to handle. Standing each upright, use a sharp knife to remove the corn from the cobs. Discard the cobs.

  • STEP 2

    Melt half the butter in a large, wide frying pan over a medium heat. Once hot, add the shallots, pepper, garlic, jalapeño and bay leaf, frying for 3-4 mins or until softened but not coloured. Add the corn and stir. Set aside and keep warm.

  • STEP 3

    Mix together the Creole spices in a bowl. Melt the remaining butter in another frying pan over a medium-high heat. Add the prawns with 2 tsp of the spice mixture and fry for 4-5 mins or until just cooked. Store left-over spice mixture for up to six months in a sterilised glass jar. Add the corn mixture, the chives and hot sauce, and stir. Season to taste and serve.

Check out more easy shrimp recipes

Shrimp and saffron butter orecchiette

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