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Shrimp Maque Choux
Credit:
Lennart Weibull
Recipe Summary
prep: 35 mins
total: 40 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
5 tablespoons unsalted butter
1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
1 small red onion, chopped (1 cup)
1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
5 thyme sprigs
Kosher salt and freshly ground pepper
4 ears corn, kernels and corn milk stripped (about 3 cups total)
1/3 cup dry vermouth
1 cup fish or seafood stock, or clam juice
1/3 cup heavy cream
1 pound medium shrimp, peeled and deveined
Cook's Notes
To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.
Gallery
Shrimp Maque Choux
Credit:
Lennart Weibull
Recipe Summary
prep: 35 mins
total: 40 mins
Yield: Serves 4 to 6
Gallery
Shrimp Maque Choux
Credit:
Lennart Weibull
Shrimp Maque Choux
Credit:
Lennart Weibull
Shrimp Maque Choux
Recipe Summary
prep: 35 mins
total: 40 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 35 mins
total: 40 mins
Yield: Serves 4 to 6
prep: 35 mins
total: 40 mins
prep:
35 mins
total:
40 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 5 tablespoons unsalted butter
- 1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
- 1 small red onion, chopped (1 cup)
- 1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
- 2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
- 5 thyme sprigs
- Kosher salt and freshly ground pepper
- 4 ears corn, kernels and corn milk stripped (about 3 cups total)
- 1/3 cup dry vermouth
- 1 cup fish or seafood stock, or clam juice
- 1/3 cup heavy cream
- 1 pound medium shrimp, peeled and deveined
Directions
Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
Cook's Notes
To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.
Cook’s Notes
To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Shrimp Maque Choux
- of Reviews
Reviews:
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Most Helpful
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All Reviews for Shrimp Maque Choux
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
