Shrimp Corn Maque Choux
Shrimp Corn Maque Choux is a classic, hearty Cajun dish that combines the sweetness of
corn with flavorful vegetables and succulent shrimp. The “maque choux” (pronounced
“mock shoe”) refers to the corn dish itself, which is then made into a main course with the
addition of shrimp.
Prep time: 15 minutes
Cook time: 25-30 minutes
Servings: 4
Ingredients
1 lb large shrimp, peeled and deveined
3 slices thick-cut bacon, chopped
1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, diced
1/2 cup celery, diced
1 red bell pepper, diced
1 orange (or green) bell pepper, diced
1 jalapeño, seeded and diced (optional, for heat)
3 cloves garlic, minced
4 cups fresh corn kernels (about 8 ears)
1 tsp Kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1.5 tsp Creole or Cajun seasoning, divided1 cup heavy whipping cream (or chicken stock for a lighter version)
Garnish: Sliced green onions or fresh basil
Instructions
Cook the Bacon: In a large, heavy-bottomed skillet or Dutch oven, cook the chopped bacon
over medium-high heat until crisp (about 7-8 minutes). Use a slotted spoon to transfer the
crispy bacon bits to a paper towel-lined plate, leaving about a tablespoon of the rendered
fat in the pan.
Sauté the “Holy Trinity”: Reduce the heat to medium. Add the butter to the bacon fat. Once
melted, add the onion, celery, and red/orange bell peppers (and jalapeño, if using). Sauté
for 8 to 10 minutes until the vegetables have softened and the onions are translucent. Stir
in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cook the Corn: Increase the heat to high. Add the corn kernels and the Kosher salt and
black pepper to the skillet. Cook, stirring occasionally, until the corn is lightly browned and
crisp-tender, about 6 minutes.
Add Liquid and Simmer: Stir in the heavy cream and 1 teaspoon of the Creole seasoning.
Bring the mixture to a simmer (do not boil vigorously). Cook, stirring occasionally, until the
mixture has thickened slightly, and the flavors have melded, about 10 minutes.
Cook the Shrimp: While the corn mixture simmers, toss the shrimp with olive oil and the
remaining 1/2 teaspoon of Creole seasoning in a separate bowl. Add the seasoned shrimp
to the skillet with the corn mixture. Cook for 3-5 minutes, stirring, until the shrimp turn
pink, opaque, and are cooked through. Do not overcook them.
Finish and Serve: Remove from heat. Stir in the reserved crispy bacon bits and season with
additional salt and pepper to taste. Garnish with sliced green onions.