Maque choux is a dish with Native American origins. It is traditionally prepared with corn, tomatoes, onions and bell peppers. Maque choux is usually served over rice. If redfish is unavailable, substitute striped bass or halibut.
15m
PREP TIME
15m
COOK TIME
325
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- Shrimp and Corn Maque Choux
- 1/4 cup (1/2 stick) butter
- 1 pound large shrimp, peeled and deveined
- 2 cups corn kernels, fresh, frozen or canned
- 1 large red bell pepper, chopped
- 1 clove garlic, finely chopped
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon Zatarain's® Concentrated Shrimp & Crab Boil
- 1/2 cup chopped green onions
- 1/2 teaspoon Zatarain's® New Orleans Style Creole Seasoning
- Redfish
- 8 redfish fillets, (about 2 pounds), skin removed
- 2 tablespoons olive oil
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
INSTRUCTIONS
- 1 For the Maque Choux, melt butter in large skillet on medium-high heat. Add shrimp, corn, bell pepper and garlic; cook and stir 3 minutes or just until shrimp turn pink. Stir in cream, lemon juice and crab boil. Reduce heat to medium; cook and stir 2 minutes or until heated through. Stir in green onions and 1/2 teaspoon Creole Seasoning. Keep warm.
- 2 Rub both sides of redfish fillets with oil. Sprinkle with 2 teaspoons Creole Seasoning.
- 3 Grill over medium heat or broil 3 to 5 minutes per side or until fish flakes easily with a fork. Spoon Shrimp and Corn Maque Choux over fish to serve.
