Grilled Shrimp over Corn Macque Choux

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 6 to 8

Ingredients: 

 

Grilled Shrimp:

  • wooden skewers
  • 2 pounds large headless fresh Louisiana shrimp
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Corn Macque Choux (recipe follows)

Macque Choux:

  • 8 ears fresh corn
  • 2 medium Creole tomatoes
  • 5 strips thickly cut bacon, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño, sliced
  • 1 celery rib, thinly sliced
  • salt, pepper, and hot sauce
  • 1 bunch green onions, sliced

Grilled Shrimp over Macque ChouxGrilled Shrimp over Macque Choux

Click image to enlarge

 

Method: 

Grilled Shrimp

Soak as many wooden skewers needed in water at least 30 minutes. Preheat grill on high heat. 

Peel shrimp, leaving tail intact; devein, if desired. Combine remaining ingredients in a large mixing bowl; whisk well. Add peeled shrimp; marinate 20 minutes.

Divide shrimp onto soaked skewers. Grill 2 to 3 minutes on each side or until fully cooked. 

 

Macque Choux:

Cut corn kernels from cob; place kernels in a bowl and set aside. Scrape cobs with a spoon to remove milk and grits; place in another bowl and set aside. Peel tomatoes; core, seed, chop, and place in a separate bowl; set aside.  

Render fat from chopped bacon in a large heavy skillet over medium-low heat. Once enough fat has melted, increase temperature to medium and sauté bacon until browned and crisp. Spoon bacon into a separate bowl; set aside, leaving bacon drippings in skillet. 

Add onions to hot grease; sauté 5 minutes. Add garlic, jalapeño, celery, chopped tomatoes, and scraped corn milk; sauté 5 minutes, deglazing with small amounts of water if bottom of skillet becomes too browned. 

Add corn kernels and green onions; sauté 2 minutes or until corn is tender. Taste; adjust seasoning with salt, pepper, and hot sauce. Top with hot shrimp. Garnish with reserved crispy bacon.


 

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