Shrimp maque choux

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat 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.
  2. Step 2

    Melt 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.
  3. Step 3

    Mix 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.