Grilled Maque Choux and Shrimp

Grilled Maque Choux and Shrimp

Grilled Maque Choux and Shrimp

Maque choux /’ma:kju:/ is a traditional dish of southern Louisinana.  It is thought to be an amalgam of Acadian French (Cajun) and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

Thank you Wikipedia

This dish is often a side dish but I’ve had it as a main course and it was a perfectly satisfying dish!  It is not something that you see often here in Indiana…although with the abundance of corn surrounding us it should be part of everyone’s menu!  Got to use that corn in many ways otherwise the peeps might get bored!  😉

I decided to add some more flavors to my version by grilling the ingredients and adding some grilled shrimp to round up this mouth-watering dish!  It was spectacular!  I love this dish, to the moon and back!

this is simply ammmuuuuuuziiiiing!

this is simply ammmmaaaaaaziiiiing!


5 ears corn

1 green bell pepper (I didn’t have a big bell pepper from my garden so I did one small and one poblano)

1 jalapeno (optional…but oh so delicious!)

2 cups cherry tomatoes (I had a variety of cherry tomatoes)

1 onion, cut into thick slices

1/2 cup heavy cream

1 tablespoon butter

1 lb. shrimp, peeled and cleaned

Zest and Juice 1 lemon

1 tablespoon olive oil

1 tablespoon fresh thyme, roughly chopped

1 tablespoon fresh parsley, roughly chopped

Salt and Pepper to taste

Grilled slices of Tuscan bread (for serving, optional)

How to:

First you must cook your corn: 10 minutes or so in boiling water.  Set aside while you get everything ready.

In a large bowl combine your shrimp, zest and juice of lemon, thyme and parsley, salt and pepper (approx. 1 teaspoon each).  Cover and put in your fridge until ready to use.

good little shrimp marinating....good job!

good little shrimp marinating….good job!

Skewer your cherry tomatoes onto metal or soaked wooden skewers.  Put on a large baking sheet.  Lay out your pepper, jalapeno, cooked corn, and sliced onion, drizzle everything with a little bit of olive oil, add a touch of salt and pepper.  Time to start the grill.  Once nice and hot add your vegetables and DO NOT LEAVE THEM ALONE.  Make sure everything gets beautiful grill marks.  Have a clean baking sheet ready and depending on time and heat, remove the vegetables once ready.  You need to pay attention because most likely the tomatoes will be ready first and start bursting.  Turn each veggie around so they get color all over.  When all done, set aside to cool for a few minutes (too hot to handle!).

grill shot...always a shot in the dark...hahaha I kill myself!  ;)

grill shot…always a shot in the dark…hahaha I kill myself! 😉

yum! yum! all grilled up!

yum! yum! all grilled up!

Meanwhile back at the shrimp!  Skewer your shrimp for the grill.  Set aside.

When your veggies are touch cooler, time to chop everything.  Chop your onion, bell pepper, jalapeno, tomatoes (KEEP ALL THE JUICES), cut corn off the cobs.  Heat 1 tablespoon olive oil into a large pan.  Add all your vegetables (and juices) and toss everything together.  Let this cook on medium-low for about 10 minutes.  Add 1/2 cup heavy cream and 1 tablespoon butter.  Mix everything well and cook for another 5 minutes, on low.  Keep warm until ready to serve.

almost there....still missing the creaminess factor!

almost there….still missing the creaminess factor!

now...that's what I am talking about! YUMMO!

now…that’s what I am talking about! YUMMO!

Heat up your grill again.  Time to grill your shrimp.  Stay put…these should only take about 5 minutes.  Do not overcook your shrimp or you may as well eat rubber!  😉

shrimp shot!  ;)

shrimp shot!

Put your Maque Choux into your serving bowl, top with shrimp and a nice thick piece of grilled bread.  Dig in!

first's love...oh wait I forgot something!

first bite…it’s love…oh wait I forgot something!

now I am ready to dig in!

now I am ready to dig in!

Note: this serves 4 as a main course, or 6ish as a side dish or one hungry Isabelle…you pick!  So delicious, so fresh and so unexpected in the middle of summer, a welcome change to corn on the cob!

so simply pretty delicously good (I don't even make sense anymore!)

simply pretty delicously good (I don’t even make sense anymore!)

Printer Friendly: Grilled Maque Choux and Shrimp

Peace and I am never bored,



Grilled Chile-Lime Shrimp with Israeli Couscous

Grilled Chile-Lime Shrimp with Israeli Couscous

First off; the “real” name of this recipe: Grilled Chile-Lime with Israeli Couscous, Mango, and Zucchini.  I ran out of space (and patience) for my title.

Second; as you know I am a visual person.  Guess what?  Yep, didn’t read the whole recipe (again).  Saw the picture and fell in love.  It is now 9:25pm and dinner isn’t served.  Welcome to the madness!

Let me paint a picture, if you will.

10:30am Chiropractor appointment.  I show up at 10:00am because I am a nervous wreck and I think I might chicken out.

11:15am still alive walk out of Chiro’s office….with my cookbook in hand, page folded, heading straight to the grocery store even though I can’t stand straight and look like I am 105yrs old!

1:30 leave said grocery store because tomorrow is the Fourth of July and people think they have to stock up like it’s then end of the world…oh and I ran into people I know and I talk too much.  Go home have lunch, laundry, tend to chickens (not children)…blah blah blah…

4:30pm take girls to 4-H meeting, go home feed dogs, go back, pick up, go back forgot something, go???  Anyway it’s 7something and I finally am back home.

7:30pm make cocktail and read recipe.  BRILLIANT

7:45pm make another drink (don’t judge) start cooking….I wish I was kidding.

So bottom line Matt and I didn’t eat until almost 10!  Which worked out because he had to work late and I…well…I was in lala land!

This is a fresh and flavorful recipe I found in the new Ted Allen cookbook, find it: here

Feel free to read to whole recipe from start to end before you make it…it will help, just sayin’ !



1  teaspoon grated lime

1/4 cup fresh lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons low-sodium soy sauce

1 jalapeno chile, seeded and minced

2 tablespoons chopped cilantro leaves

1 tablespoon minced garlic

1 tablespoon sugar

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 pounds medium shrimp in the shell


2 cups Israeli couscous

1 mango

1 medium zucchini

Vegetable oi, from brushing

2 1/2 cups chicken stock (homemade or low-sodium)

1/2 to 1 teaspoon kosher salt (to taste)

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley leaves

How to:

Marinate the shrimp: In a medium bowl, stir together the lime zest, juice, olive oil, soy, jalapeno, cilantro, garlic, sugar, chili powder, and cayenne.  Peel the shrimp leaving on the tail and de-vein.  (I didn’t leave the tails on)

Rinse and then pat completely dry with paper towels.  Put the shrimp in a large zipper bag, pour the marinade over, close the bag, pushing out any air, and rub the marinade into the shrimp.  Refrigerate for 20 minutes. (don’t leave in there longer you are not making cheviche!)

Preheat a grill to medium-high heat.

Make the couscous: in a dry, medium saucepan over medium-low heat, toss the couscous, stirring frequently, until golden brown, 8 to 10 minutes.  Set aside.

Peel the mango, stand it on its end with a skinny edge facing you and run your knife close to the seed core to cut 2 slices off each of the two sides, making 4 slices each 1/2 inch thick. (as it turns out I am really bad at this and I need practice!) Slice the zucchini lengthwise into 1/3 to 1/2-inch slices.

Brush the mango and zucchini pieces with vegetable oil on both sides and grill until charred and tender, 6 to 8 minutes.  Let cool, and then cut into 1/2-inch chunks.

it looked like I had a fight with the mango…and won…poor mango!

In a medium saucepan, bring the chicken stock to a boil.  Add the toasted couscous, stir, cover, reduce the heat, and simmer for 7 minutes.   Add the mango, zucchini, 1/2 teaspoon salt, the butter, and parsley: cook for 1 minutes  Taste for seasoning and doneness.  Keep warm.

Put the shrimp on a cutting board and nestle them together in groups of 6.  Using 2 skewers for each group (this keeps them from falling into the grill and makes them easier to turn) (you will see by my pictures that I skipped/didn’t read that part!) skewer the shrimp.  Grill the shrimp until just cooked through, 2 minutes per side, and serve on top of the couscous.

evidently I can’t follow directions…but the shrimp did get grilled perfectly!

I love this dish, just a touch of sweet with the right amount of savory….the perfect bite!

Wheeeeew….I am out of breath…and words 🙂

Most flavorful shrimp on this lovely planet!  DELISH!

Printer Friendly: Grilled Chile-Lime Shrimp with Israeli couscous, mango and zucchini

Peace and Read it all,


NOTE: I know, I know, I have said a lot already BUT if you are looking to make a delicious simple appetizer this summer: make the shrimp only.  The marinade gives them the most amazing flavors and so simple to make for a cocktail party!

delightful shrimp= perfect summer appetizer

I shared my recipe here as well: