Shrimp maque choux
Serves 4 as a side
Easy
Prep:
Cook:
This recipe from Plaquemine Lock's Cajun-Creole menu gets its kick from a homemade Creole spice mixture, made with paprika, cayenne, garlic, ginger, thyme and oregano
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- 2 corn on the cob
- 30g unsalted butter
- 2 round shallotsfinely chopped
- 1 red pepperdeseeded and finely chopped
- 3 garlic clovesminced
- 1 jalapeñodeseeded and finely chopped
- 1 bay leaf
- 8 prawn tailsshells, heads and veins removed (ask your fishmonger to prepare if you’re not sure)
- 20g chivesfinely chopped
- 1 tsp hot sauce
CREOLE SPICE MIXTURE
- 3 tbsp sweet paprika
- 1 tbsp fine sea salt
- 4 tsp garlic granules
- 1½ tbsp cayenne pepper
- 1 tbsp ground black pepper
- 1 tbsp onion granules
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Nutrition: Per serving
- kcal162
- fat8.1g
- saturates4.2g
- carbs8.9g
- sugars4.1g
- fibre3.4g
- protein11.6g
- salt1.1g
Method
step 1
Heat a heavy frying pan or griddle pan until hot. Cook the corn cobs for 12-14 mins, turning occasionally, until well charred. Remove and transfer to a chopping board, setting aside until cool enough to handle. Standing each upright, use a sharp knife to remove the corn from the cobs. Discard the cobs.
step 2
Melt half the butter in a large, wide frying pan over a medium heat. Once hot, add the shallots, pepper, garlic, jalapeño and bay leaf, frying for 3-4 mins or until softened but not coloured. Add the corn and stir. Set aside and keep warm.
step 3
Mix together the Creole spices in a bowl. Melt the remaining butter in another frying pan over a medium-high heat. Add the prawns with 2 tsp of the spice mixture and fry for 4-5 mins or until just cooked. Store left-over spice mixture for up to six months in a sterilised glass jar. Add the corn mixture, the chives and hot sauce, and stir. Season to taste and serve.
