A white bowl filled with pink shrimp covered in chopped herbs

Shrimp maque choux

Name: Shrimp maque choux
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 as a side
Cuisine: Creole
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; 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

Tom Clements

Published: October 21, 2022 at 10:19 AM

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Serves 4 as a side

Easy

Prep: 10 mins

Cook: 30 mins

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This recipe from Plaquemine Lock's Cajun-Creole menu gets its kick from a homemade Creole spice mixture, made with paprika, cayenne, garlic, ginger, thyme and oregano

Gluten free

Pescatarian

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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

Nutrition

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

Nutrition: Per serving

kcal162
fat8.1g
saturates4.2g
carbs8.9g
sugars4.1g
fibre3.4g
protein11.6g
salt1.1g

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

Authors

Tom Clements

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