• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

The Herbalist and The Carnivore

  • The Fresh Sheet
  • DIY Farmhouse Remodel
  • PNW Trail Reports
  • Recipes
  • Contact Page
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter

Cajun Shrimp Maque Choux

January 14, 2019 by Tamara Sherr Leave a Comment

Jump to Recipe Print Recipe
Creamy corn topped with spicy shrimp, peppers and tomato

January is a pivot month, especially if you live in the Pacific Northwest. We’ve made it through the darkest days of December and we’re headed towards lighter days. I am always looking for a quick comforting meal around this time of the year. This Cajun Shrimp Maque Choux is so easy to make in just 20 minutes. If you keep frozen shrimp and corn in your freezer, you are already half way there.

Print

Cajun Shrimp Maque Choux

Course Main Course
Cuisine Seafood
Keyword cajun, southern
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

Maque Choux

  • 1 tbsp butter
  • 1/2 cup sweet yellow onion, diced
  • 1 tsp garlic, minced
  • 2 cups corn, drained if using canned
  • 1/2 cup cream
  • 1 pinch salt
  • 12 large shrimp, cleaned and peeled
  • 1 tsp Cajun seasoning
  • 1 tbsp olive oil
  • 2 tsp garlic, minced
  • 1 small red bell pepper, julienne
  • 1/2 cup tomato, chopped
  • 1 tbsp cilantro, chopped for garnish

Instructions

  • 1.  In a medium pot over medium heat melt 1 tbsp. butter.  Add onion and saute for about 2-3 minutes or until softened.
    2.  Add garlic and saute for about 30 seconds. Stir in corn and cream.
    3.  Season with salt and set side. 
    4.  Season shrimp with Cajun seasoning and garlic.
    5.  Heat 1 tbsp olive oil in large pan over high heat. Place shrimp in pan and sear until just pink, then flip and repeat on other side. 
    6.  Add red pepper and saute, stirring frequently for 2 minutes.
    7.  Add tomato and cook another 2 minutes.  
    8.  Serve shrimp over corn and garnish with cilantro.
     

Share this:

  • Twitter
  • Facebook

Filed Under: Seafood

Previous Post: « Polish Babka Rumowa
Next Post: Tiramisu Pie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to our PNW Lifestyle Blog

The Herbalist & The Carnivore is based in a small farming town in the Pacific Northwest. Our recipes are a reflection of the fresh local foods found in the west coast of North America. You will find a lot of seafood recipes, seasonal local produce and fresh herbs incorporated in our food. And yes, we love to cook up stick to your bones meat recipes too. After all, it is The Herbalist & The Carnivore. Learn more

for the freshest food: shop in season

IN SEASON NOW:

Citrus: Grapefruit, Tangerine

Greens:  Collard, Swiss Chard

Roots:  Parsnip, Baby Potato

Seafood:  Dungeness Crab

All the faves

Fourth of July BBQ

Labor Day Eats

National Taco Day

Pumpkin Spice Cinnamon Rolls

Rock the Vote

Ginger Ale Brined Pork Chops

Herb Roasted Eye of Round Roast

Copyright © 2019 The Herbalist and The Carnivore on the Foodie Pro Theme