This Shrimp Maque Choux is a classic Cajun side dish made into more of a meal with some added shrimp. It’s zesty, rich and creamy and the perfect meal for all that gorgeous summer sweet corn!
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It’s time to spice up your summer folks!
And who better to help with that, than my good friends at Tony Chachere’s??
Zesty Shrimp Maque Choux
Today, I’m serving up this delicious Shrimp Maque Choux and it’s a totally bold and zesty summer fresh dish made with my all time favorite, Tony Chachere’s Original Creole Seasoning. Tony’s seasonings have been a staple in my kitchen for years. I use all their different varieties in all kinds of dishes and they never fail to boost the flavor of whatever dish I’m serving up!
What is maque choux?
If you’re new to maque choux, it’s a tradtional Louisiana dish. It’s prepared from fresh cut corn from the cob, some heavy cream, onions and bell peppers that are sautéed in bacon grease and spiced with Cajun seasoning.
This dish is usually served as a side, but today I made it more of a main dish because I decided to add some shrimp. I love to serve it with some crusty ciabatta bread.
It’s sweet, creamy and buttery and perfect for all that gorgeous summer corn that’s coming into all the local farm stands right now.
Shrimp Maque Choux Ingredients
- green bell pepper
- red bell pepper
- yellow onion
- sherry cooking wine
- heavy cream
- Tony Chachere’s Original Creole Seasoning
First, you’ll cook your bacon in your sauté pan. Leaving some of the bacon grease in your pan, you’ll add your peppers and onions before adding some sherry to deglaze your pan. You’ll stir in your corn and any milk fron the cob, along with some heavy cream and your Tony’s seasoning, bring the mixture to a simmer and cook for a few minutes until it thickens before adding your shrimp. The shrimp will cook until they’re pink and fully cooked through before adding your bacon back to the pan.
I like to serve this dish in bowls with a side of crusty ciabatta bread for dipping in that tasty creamy sauce.
Grab that beautiful summer sweet corn while it’s in season and some of Tony’s Original Creole Seasoning folks! This is one dish you’re sure to love. Enjoy!
A Few Cook’s Notes for Shrimp Maque Choux
You can add your shrimp whole or cut them into large chunks for this recipe.
To get any milk from the cob, after you’ve cut the corn from the cob, place the cob upright in a bowl and run the back of a spoon down the length of the cob, pressing firmly to release the milk.
More Tony Chachere Recipes to Enjoy
- 6 slices bacon, diced
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1/4 cup cooking sherry
- 4 cups fresh corn kernels, with any milk from the cobs
- 1 cup heavy cream
- 3 tsp. Tony Chachere's Original Creole Seasoning
- 1 lb. shrimp, peeled and deveined (you can cut into pieces or use whole)
- In a large saute pan, cook bacon over medium heat until crisp. Remove to paper towel lined plate. Pour off all but 1 Tbsp. drippings.
- Add peppers and onions, and cook for 5 minutes.
- Add sherry and cook until nearly evaporated, scraping up the bits from the bottom of the pan.
- Stir in the corn and any milk from the cobs, heavy cream and Tony’s seasoning and bring to a simmer . Cook until the mixture thickens a bit, about 5-6 minutes. Add the shrimp and continue to cook until the shrimp are opaque and cooked through, about 3 minutes. Stir in the bacon. Remove from heat and serve.