Gulf Shrimp & Sweet Corn Maque Choux
Similar to a succotash, maque choux is a very traditional Cajun dish from South Louisiana derived from the French Acadians and Native American influence. Great dish for summer ingredients.
- 6 ears fresh sweet corn, kernels removed (cobs reserved)
- ¼ lb cajun tasso ham, med dice (or substitute Benton’s bacon)
- 1 red bell pepper, seeded, med dice
- 1 poblano pepper seeded, small dice
- 4 cloves of garlic, minced
- 1 bunch scallions, sliced, whites and green separated
- 2 shallots, small dice
- 1 pt cherry tomatoes, halved
- 6 fresh basil leaves, torn
- 1 stick unsalted butter, room temp
- 1-2 T white miso paste (mix butter with miso paste for “miso butter”)
- 3c dashi stock (or substitute chicken stock)
- 3 lb jumbo wild Gulf shrimp, peeled & deveined
- Cajun seasoning
- Kosher salt
- fresh black pepper
- With the reserved corn cobs, “milk” the cob with the back spine of your knife, reserve in a small bowl.
- Heat a large sautoír to medium high heat. Add tasso (or bacon) and render out for 3-5 min, then add shallots, scallion whites, bell pepper, poblano, and garlic. Season to taste with salt, pepper and a spoonful of miso butter. Sauté about 10 min until softened. Add corn kernels and corn “milk”, continuing to sauté for another 5 min or so. Stir in the scallion greens then dashi stock and another spoonful of miso butter. Simmer for 5 min, season to taste. Lastly, fold in cherry tomatoes until warmed through.
- Heat a skillet to medium high heat. Add the remaining spoonful of miso butter, coat the pan quickly, then add the shrimp. Season to taste with Cajun seasoning and sauté for about 5 min or until just cooked through. Shrimp cook very quickly
- Serve over corn maque choux, garnish with torn basil leaves.