Shrimp and Sweet Corn Maque Choux

Shrimp and Sweet Corn Maque Choux

9

"A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors."
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Ingredients

servings 358 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 304 mg
  • 101%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
  2. Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
  3. Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
  4. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

This was delicious. I did make a couple small changes. I mix my own Creole seasoning so I can adjust the heat to our taste and I didn't have zucchini on hand like I thought I did so I just chopp...

Most helpful critical review

This recipe isn't a true roux, IMHO, because the half and half is added too late in the recipe for it to thicken, and next time I would leave it out. This tasted really fresh and delicious and ...

This recipe isn't a true roux, IMHO, because the half and half is added too late in the recipe for it to thicken, and next time I would leave it out. This tasted really fresh and delicious and ...

This was delicious. I did make a couple small changes. I mix my own Creole seasoning so I can adjust the heat to our taste and I didn't have zucchini on hand like I thought I did so I just chopp...

This is so delicious and so easy. What a great summer meal.

While my dad and Mr. LTH enjoyed this, I wasn't as a big of a fan. It was OK, just nothing I'll make again.

I followed the recipe exactly and thought it was too spicy. I would cut back on the Cajun spice if I was to make again. It made for a nice light meal.

I had high expectations for this dish, but it just didn't quite do it for me. It was too spicy for me- and I;m not sure what the purpose of the half-and-half was. It just made it watery. Sorry, ...

I REALLY enjoyed this meal, as did my family. I used all red pepper as I am not a green pepper fan. It was still flavorful and had the green zucchini to make it a beautifully colorful dish. I...

Amazing dish. I left out the shallots, so increased the amount of green onion. I left this dish without rice, and it was amazing. Many reviews say this is too spicy, but that seems easily cha...

Soooo amazing! Have loved this since I first discovered it...this time I swapped the zucchini for tofu, and the shrimp for lobster. FANTASTIC!