Have you ever heard of Corn Maque Choux? No? Well, before I get into the recipe, lets do a quick Maque Choux 101. First of all, it’s pronounced “mock shoe.” I wish I would have known this when I told my mom we were having “maucky shux” for dinner…oops. Second, it is considered a Louisiana staple with Native American influence, and generally involves corn, green bell pepper, onion, celery, tomatoes, cream, and sometimes garlic. It is usually served as a side dish but can also act as the base for a main meal and is often served with chicken, crawfish, or shrimp.
I read about this dish a few weeks ago when one of my favorite healthy food bloggers traveled to New Orleans and ate Corn Maque Choux topped with Barbecued Salmon at Emeril’s restaurant NOLA. I didn’t think much of it until she actually re-created the dish herself at home with shrimp and raved about it. I love seafood, I love corn, and I love heavy cream so I obviously I needed to make this meal.
The verdict? SO good! The maque choux and cajun shrimp recipes come from two separate sources, but they went together perfectly. The spiciness of the shrimp and the creamy corn complemented each other beautifully, and served with some crusty bread to sop up the extra cream, this meal was a definite winner in my book!
1 tsp Emeril’s Essence, or homemade essence (note below)
adapted from CopyKat Recipes
1 lb shrimp, deveined if needed (see note)
2 tbsp butter, melted
2-4 tsp cayenne pepper (depending how spicy you like it)
2 tsp salt
2 tsp paprika
2 tsp cumin
2 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
1 tsp onion powder
2 tsp garlic powder
Preheat oven to 400 degrees F. Mix together the melted butter and spices, then add the shrimp and toss to combine. Place in 9×13 baking dish and bake for 10-15 minutes, until shrimp is completely cooked.
Note: I used frozen shrimp that were already cooked, so all I had to do was thaw them, mix them with the butter and spices, and heat them in oven.