Cajun Shrimp and Corn Maque Choux is a flavorful and vibrant dish that combines succulent shrimp with the sweet, smoky flavors of corn, peppers, and seasonings unique to south Louisiana.
Cajun Shrimp and Corn Maque Choux
Makes 4 Servings
Ingredients
- 3 slices thick-cut bacon, cut into ½-inch pieces
- 1 tablespoon unsalted butter
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 cup diced yellow onion
- ½ cup sliced green onion
- ½ cup diced celery
- 2 cloves garlic, sliced
- 4 cups fresh corn kernels (about 8 ears)
- 1 cup heavy whipping cream
- 1½ teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 teaspoons blackening seasoning
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- Garnish: sliced green onion, fresh basil
Instructions
- In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
- Add butter to drippings, and heat over medium heat until butter is melted. Add bell peppers, jalapeño, yellow onion, green onion, celery, and garlic; cook, stirring occasionally, for 4 to 5 minutes. Add corn, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, Creole seasoning, and salt, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
- In a large skillet, heat oil over medium-high heat.
- Sprinkle blackening seasoning all over shrimp, and add to skillet with oil. Cook until browned, about 1½ minutes per side. Serve over corn maque choux. Top with bacon. Garnish with green onion and basil, if desired.
The Cajun Shrimp and Corn Maque Choux recipe is one of the best ever! I cannot describe its delicioness!
Can I substitute andouille for the bacon without upsetting the recipe?