Shrimp Maque Choux
When I went to Institut Notre-Dame-de-Lourdes, which was a private school for girls offering a high school education from grade 7 to 9, I had different classes 👩🎓. My favorites were history, geography and french. Did you know that Québec has the highest percentage of children going to private schools in North America?
All right, back to my favorites classes…
From that first high school year, we studied the history of Acadians and the six colonial wars. Originally from France, these settlers immigrated to the Northeastern part of North America 🌎 which is now known as the Maritime Provinces of Canada, including a portion of Maine in the United States.
The most predominant war was the last of the six – “French and Indian War” in 1710 – which ended up deporting Acadians from the Maritimes and resulted in the dispersion of them which is also known as “The Great Upheaval” or “Le Grand Dérangement” in French. Some were deported to France, the Caribbean and England while others returned back to the Maritimes years later. Also, some got deported to several American colonies settling all the way down to Louisiana and became known as Cajuns. Okay enough history for today 👩🏫…
I have quite an extensive bucket list and New Orleans is one of the places on it. After studying its history and culture, now it’s time to go there physically… one day! Of course, it would be fun to be there during Mardi Gras but also go any other time of the year. I’ve always loved Jazz 🎶 and I’m sure I’d have a heck of a good time down there! Exploring many sites would be amazing too! Being a foody, this is an awesome destination for a person like me – actually, it’s a dream destination for a person like me!
Although I haven’t been there yet, I’ve always been quite attracted to Cajun/Creole food. I’ve been to many restaurants that specialize in this type of cuisine. Now, let’s put things in perspective… Cajun and Creole are similar but not the same cuisine. Cajun is from the Acadian settlers mentioned earlier and many of our Québec recipes are impacted by its cuisine. Creole, on the other hand, is from the descendants directly from the French and Spanish upper class that were already established in New Orleans. Its cuisine is a blend of various cultures just like its people. If I can simplify it, while Creole cuisine is more “aristocratic and refined” or more “city food”, Cajun is rural or more “homey” 🏡 if I may and also has more seasoning – I’m not talking about being spicy here.
After all that history, I have an incredible recipe inspired by this lovely southern part of the United States… my Shrimp Maque Choux! It has such a beautiful combination of flavors. This is a great main course to enjoy but if you omit the shrimp 🍤, it turns into a lovely side dish that can be served along with other proteins.
Is it Cajun or Creole? I put this Shrimp Maque Choux dish into the Cajun cuisine section with a touch of Creole… It’s well seasoned and slightly spicy but the cream sauce helps to tame it down. I serve this dish as is but there’s nothing stopping you from serving it over grits or mashed potatoes 🥔.
While I’m still debating on which category between Cajun or Creole this recipe should fall under, one thing is for sure, this Shrimp Maque Choux is an awesome dish for you to try. This is my way of bringing Mardi Gras to my table until I’m finally able to go and visit in person…
Bon Appétit!🍽
Besides this Shrimp Maque Choux, here are other amazing Creole & Cajun recipes for you to enjoy…😀
– New Orleans Gumbo
– Creole Seasoning Mix
– Louisiana-Style Rémoulade Sauce
– New Orleans Beignets
– Homemade Andouille Sausage
– Shrimp Po’ Boy
– Red Beans and Rice • Slow Cooker
– Chicken Ham Sausage Jambalaya
– Creole Shrimp & Andouille Skewers
and for even more seafood and fish recipes 🐟🦞, click on this link… Recipe Category • Seafood & Fish
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Shrimp Maque Choux
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Ingredients
- 2 tbsp. clarified butter tips & tricks
- 1 tbsp. olive oil
- 1 cup white onions, finely chopped
- 1 cup celery, finely diced tips & tricks
- 15 large shrimp, peeled and deveined
- 1 1/2 tsp. Creole seasoning (such as my homemade or Tony Chachere's creole seasoning), divided see Recipe
- 1 cup red peppers, finely chopped
- 2/3 cup poblano peppers, seeded, ribs removed and finely chopped (substitute green peppers)
- 1/3 cup jalapeño peppers, seeded, ribs removed and finely chopped
- 2 1/2 cups corn kernels, drained
- 2 large green onions, chopped
- 3 large cloves garlic, pressed
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. raw sugar
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. hot sauce of your choice
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 cup 35% heavy cream
- 1/2 tsp. smoked paprika
- 1/2 tbsp. freshly squeezed lime juice tips & tricks
Directions
- Meanwhile, season the shrimp with ½ tsp. creole seasoning; set aside.
- Back to the skillet, stir in red peppers, poblano peppers and jalapeño peppers; cook for 2-3 minutes.
- Add corn kernels and green onions; sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add remaining creole seasoning, sea salt, sugar, freshly ground black pepper, hot sauce and white wine. Cook until the liquid is almost all reduced.
- Add cream and bring to a simmer
- Add shrimp, stir to combine before adding smoked paprika. Stir again and cook until no longer pink about 2 minutes, flipping them halfway thru cooking.
- Pour in some lime juice, stir and serve immediately.
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