Baja shrimp and blackened corn salad
The cool coastal food of southern California relies on sensational seafood married with Mexican flavours. Use smoky ancho chillies to flavour the shrimps and serve with grilled corn and green chilli dressing
Shrimp maque choux
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
Ingredients
- 2 corn on the cob
- 30g unsalted butter
- 2 round shallots, finely chopped
- 1 red pepper, deseeded and finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, deseeded and finely chopped
- 1 bay leaf
- 8 prawn tails, shells, heads and veins removed (ask your fishmonger to prepare if you’re not sure)
- 20g chives, finely 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
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.
