Shrimp maque choux
This recipe from Plaquemine Lock's Cajun-Creole menu gets its kick from a homemade Creole spice mixture, made with paprika, cayenne, garlic, ginger, thyme and oregano
- Serves: 4 persons
- 2corn on the cob
- 30g unsalted butter
- 2round shallots, finely chopped
- 1red pepper, deseeded and finely chopped
- 3garlic cloves, minced
- 1jalapeño, deseeded and finely chopped
- 1bay leaf
- 8prawn tails, shells, heads and veins removed (ask your fishmonger to prepare if you’re not sure)
- 20g chives, finely chopped
- 1tsp hot sauce
- 3tbsp sweet paprika
- 1tbsp fine sea salt
- 4tsp garlic granules
- 5 ½tbsp cayenne pepper
- 1tbsp ground black pepper
- 1tbsp onion granules
- 1tbsp dried oregano
- 1tbsp dried thyme
Step 1Heat a heavy frying pan or griddle pan until hot. Cook the corn cobs for 12-14 mins, turning occasionally, until well charred. Remove and transfer to a chopping board, setting aside until cool enough to handle. Standing each upright, use a sharp knife to remove the corn from the cobs. Discard the cobs.
Step 2Melt half the butter in a large, wide frying pan over a medium heat. Once hot, add the shallots, pepper, garlic, jalapeño and bay leaf, frying for 3-4 mins or until softened but not coloured. Add the corn and stir. Set aside and keep warm.
Step 3Mix together the Creole spices in a bowl. Melt the remaining butter in another frying pan over a medium-high heat. Add the prawns with 2 tsp of the spice mixture and fry for 4-5 mins or until just cooked. Store left-over spice mixture for up to six months in a sterilised glass jar. Add the corn mixture, the chives and hot sauce, and stir. Season to taste and serve.