Cajun Shrimp with Maque Choux
My parents and brother came to visit this past weekend. It was so nice to see my family for the first time since we moved to New York! It's too bad that they were only able to stay for a few days, but we had fun while we were together. For those of you who live in New York, what are some of the must-see things that you do with visitors? My brother is staying a little longer, so we're going to take him to The Metropolitan Museum of Art, Coney Island, and Upright Citizen's Brigade, as well as to a few of our favorite restaurants. We're also going to see Inception (finally) on Tuesday night; I can't believe I'll have to wait until then!
Kramer is the mastermind behind this tasty shrimp dish. I was at work all day, so it was wonderful to come home, sit down, and be served this for dinner! The shrimp were perfectly spicy, but while still being able to taste all of the individual flavors from each ingredients. The garlic is what stood out most for me, which I was very pleased with. The shrimp were cooked beautifully and the color was vibrant; how could you not want to dig into these shrimp? Even better than the shrimp, though, was the corn maque choux that Kramer also made. Maque choux is a dish from Louisiana and can be served as we did, as a side dish, but you can add chicken or other proteins to the mix and create a meal. Summer corn is always a treat; it’s sweet and crunchy combination is irresistible. Pair that with some other fresh vegetables and a bit of butter and cream and you’ve got a winning side dish on your hands. I could have eaten this on its own for dinner, honestly. It was so good. It was bright and fresh and everything you would want to serve alongside some spicy Cajun shrimp. The contrast between the heat of the shrimp and coolness of the corn was a match made in heaven, and they both offered a unique texture that kept me going back for more. I hope that you’ll try at least one of these two recipes, and let’s hear it for my husband, the chef! Printable recipe available at The Crepes of Wrath
The ingredients.
Mince your herbs finely.
Combine the marinade ingredients together, except for the olive oil. Reserve 2 teaspoons.
Add in the shrimp and marinate for no more than 30 minutes.
Add in the corn maque choux ingredients, except for the butter and cream, into a large bowl.
Melt the butter in a large pan over medium-high heat.
Add the corn mixture to the pan and cook for 8-10 minutes, until softened.
Add the cream or half & half to the pan and cook for another few minutes.
While you cook the corn, cook the shrimp in a large man over medium-high heat.
Cook for just a few minutes on each side, until the color is bright and vibrant.
Cajun Shrimp
6 cloves garlic, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
2 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3-4 tablespoons olive oil
1 pound shrimp, shelled and de-veined
2 tablespoons olive oil
juice of 1/2 lime
1. Combine the garlic, oregano, thyme, paprika, salt, pepper, onion powder, and cayenne pepper in a small bowl and whisk together. Reserve 2 teaspoons for the corn. Add in the 3-4 tablespoons olive oil and stir to combine. Place the shrimp in a sealable bag or container and marinate with the rest of the marinade for no more than 30 minutes.
2. Heat a pan over medium-high heat and add the extra 2 tablespoons of olive oil. Heat and add the shrimp. Cook for 2 minutes or so on each side, or until the shrimp has a bright, vibrant color. Squeeze the lime over the shrimp just before serving. Serve on top of the corn maque chox (recipe follows) and enjoy. Serves 2.
Maque Choux
1 tablespoon unsalted butter, room temperature
2 cups fresh corn (about 3 ears)
1/2 onion, diced
1 red or green bell pepper, diced (we used half a red and half a green pepper, for color)
1 jalapeno, minced
1/2 teaspoon salt
2 teaspoons of reserved shrimp marinade (see above)
1/4 cup cream or half & half (I used half & half)
1. Melt the butter in a large pan over medium-high heat. Add in the corn, onion, bell pepper, and jalapeno and stir to combine. Add in the salt and reserved shrimp marinade. Cook for 8-10 minutes, until softened.
2. Add the cream and cook for another 2-3 minutes, until the liquid had reduced and the mixture has thickened a bit. Plate and serve. Serves 2.
from The Crepes of Wrath