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!
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)
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.
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!).
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.
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! 😉
Put your Maque Choux into your serving bowl, top with shrimp and a nice thick piece of grilled bread. 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!
Printer Friendly: Grilled Maque Choux and Shrimp
Peace and I am never bored,