Shrimp & Sweet Corn Maque Choux
Oh yes – the delicate, sweet & spicy dish that I fell in LOVE with at Emeril’s NOLA in New Orleans was back tonight – featuring candy-sweet, local Iowa sweet corn!
Shrimp & Sweet Corn Maque Choux
Serves 4
Ingredients:
3 Tablespoons butter, divided
1/2 small onion, chopped
1 small bell pepper, chopped (green or red)
1 green onion, chopped
3 ears of sweet corn, cut off the cob
1 small zucchini, chopped
3 teaspoons Emeril’s essence, divided
1/3 cup half & half
35-40 small-medium sized frozen shrimp, thawed
Directions:
- Melt 2 Tablespoons butter in a large skillet on medium-low. Sauté onion and green pepper until soft, ~6-7 minutes.
- Turn the heat up to medium-high and add zucchini, sweet corn and 2 teaspoons essence. Cover the skillet with a lid, stir occasionally, and let the mixture cook for ~4-5 minutes, or until zucchini is tender.
- Add the half & half and cook until the mixture has thickened, ~1 minute, using your cooking spoon to scrape up any bits on the bottom of the pan. Remove maque choux to a dish and set aside.
- Melt remaining Tablespoon of butter in the skillet and add thawed shrimp. Sprinkle in remaining teaspoon of essence and cook until shrimp are heated through.
- Plate maque choux and top with shrimp!
YUMS! I have made this dish a couple times before, but this time – with the fresh, sweet, local corn – was the BEST. It was so, so perfectly sweet!
Emeril’s essence blend really compliments the sweet, by bringing the spice. It’s got a wicked kick to it with that cayenne pepper!
But oh – OH – that sweet corn. What a great dish to highlight nature’s candy. It’s definitely the standout star.
lisa 04.14.2014
I tried this tonight because I had a bag of frozen shrimp in the freezer to use up and canned corn in the cupboard. It was so delic!! I was skeptical at first about not adding salt to the shrimp but I held back and I’m so glad I did. There was SO much flavor!!! My boys loved it too so definitely a WIN!! Love this blog btw!!
MyThy as in "Mighty" 08.02.2010
I have fresh sweet white corn from the farmers and have been meaning to make this recipe! Do I need to boil the corn first and cut them off the cob?
Also, I don’t have heavy cream or half and half. I was thinking of using my 1% milk and adding vinegar to turn it into buttermilk. What do you think?
Kim H 07.29.2010
Emeril did a vegan soul food show on Planet Green and they made macque choux – here’s the link to the show info: http://planetgreen.discovery.com/tv/emeril-green/episode-vegan-soul-cookin.html
Stacey @ Tipping the (Kitchen!) Scales 07.27.2010
I know what you mean about working out. I have to do something each week, even if it’s just a quick jog or bike ride, so that I keep the momentum and routine of regular exercise going. If I stop doing it for too long I know I’ll never start again!