Shrimp Maque Choux
Very flavorful, this great Cajun meal from Louisiana is a dish you can enjoy at home anytime... Happy Mardi Gras!
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
- In a large skillet over medium heat, add butter and oil. When it gets hot, add onions and celery; sauté for 5 minutes.
- 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.