Indulge in the flavors of the bayou with this Shrimp Maque Choux, a classic Cajun dish from Louisiana that brings a symphony of taste to your table. Perfect for any occasion, this dish marries fresh shrimp with a medley of vibrant vegetables and bold seasonings. Whether you’re a Cajun cuisine enthusiast or new to its delights, this recipe promises a rewarding culinary adventure.
Ingredients for Shrimp Maque Choux
- 2 Tbsp clarified butter
- 1 Tbsp olive oil
- 1 cup white onions, finely chopped (240 ml)
- 1 cup celery, finely diced (240 ml)
- 15 large shrimp, rinsed, peeled, and deveined
- 1 ½ tsp Creole seasoning, divided
- 1 cup red bell peppers, finely chopped (240 ml)
- 2/3 cup poblano peppers, seeded, ribs removed, and finely chopped (160 ml). (Substitute green bell peppers if necessary.)
- 1/3 cup jalapeño peppers, seeded, ribs removed, and finely chopped (80 ml)
- 2 ½ cups corn kernels, drained (600 ml)
- 2 large green onions, chopped
- 3 large garlic cloves, pressed
- ¼ tsp Himalayan sea salt, or to taste
- 1 tsp raw sugar
- Freshly ground black pepper, to taste (Mixed peppercorns recommended.)
- 1 tsp hot sauce of your choice
- ¼ cup dry white wine (60 ml)
- 1 cup 35% heavy cream (240 ml)
- ½ tsp smoked paprika
- ½ Tbsp freshly squeezed lime juice
How to Make Shrimp Maque Choux
Start with the Base:
In a large skillet, heat the clarified butter and olive oil over medium heat. Once the mixture is hot but not smoking, add the white onions and celery. Sauté for 5 minutes, allowing the vegetables to soften and release their natural sweetness. While cooking, season the shrimp with ½ tsp of Creole seasoning and set them aside.
Incorporate the Peppers:
Add the red bell peppers, poblano peppers, and jalapeño peppers to the skillet. Stir well and cook for 2-3 minutes until the peppers are tender and aromatic. Next, toss in the corn kernels and green onions, sautéing for an additional 2 minutes. Add the pressed garlic and cook for just 1 minute to avoid burning.
Season the Dish:
Sprinkle the remaining Creole seasoning, Himalayan sea salt, raw sugar, and freshly ground black pepper into the skillet. Add your favorite hot sauce and pour in the dry white wine. Allow the liquid to simmer and reduce until nearly evaporated.
Bring It All Together:
Stir in the heavy cream and bring the mixture to a gentle simmer. Add the seasoned shrimp, ensuring they are well coated in the creamy sauce. Cook for about 2 minutes, flipping the shrimp halfway through, until they turn pink and are cooked through.
Finish and Serve:
Sprinkle smoked paprika over the dish and finish with a splash of freshly squeezed lime juice. Serve immediately while hot, savoring every bite of this flavorful Cajun masterpiece.
This Shrimp Maque Choux is more than just a dish; it’s an experience. The creamy, spicy, and slightly sweet flavors are a true testament to the vibrant Cajun culture. Whether you’re preparing it for a family dinner or a festive occasion, this recipe will impress everyone at the table. Pair it with crusty bread or steamed rice for a complete meal that’s as unforgettable as a New Orleans jazz tune.
