Shrimp and Sweet Corn Maque Choux Recipe -
Shrimp and Sweet Corn Maque Choux Recipe

Shrimp and Sweet Corn Maque Choux

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2012

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 chopped some fresh pea pods and added them for color. Loved the simplicity and it was bursting with flavor!

Most Helpful Critical Review
Apr 29, 2012

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 would be great over rice or couscous.


10 Ratings

Apr 21, 2012

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

Apr 16, 2012

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.

Apr 13, 2012

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.

May 04, 2012

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 won't be making this one again.

Apr 29, 2012

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 thought it was especially well suited for Spring - fresh tasting and delicious!

Dec 21, 2013

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 changed by the amount of creole seasoning put in. I also agree with another review, and put the half and half in earlier than the recipe says.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 304 mg
  • 101%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 887 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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