Shrimp Maque Choux

Francine Lizotte


Very flavorful, this great Cajun meal from Louisiana is a dish you can enjoy at home anytime... Happy Mardi Gras!


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4 servings
15 Min
15 Min
Stove Top


  • 2 Tbsp
    clarified butter
  • 1 Tbsp
    olive oil
  • 1 c
    white onions, finely chopped
  • 1 c
    celery, finely diced
  • 15 large
    shrimp, rinsed, peeled and deveined
  • 1 1/2 tsp
    creole seasoning, divided
  • 1 c
    red peppers, finely chopped
  • 2/3 c
    poblano peppers, seeded, ribs removed and finely chopped (substitute green peppers)
  • 1/3 c
    jalapeño peppers, seeded, ribs removed and finely chopped
  • 2 1/2 c
    corn kernels, drained
  • 2 large
    green onions, chopped
  • 3 large
    cloves garlic, pressed
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    raw sugar
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 tsp
    hot sauce of your choice
  • 1/4 c
    dry white wine
  • 1 c
    35% heavy cream
  • 1/2 tsp
    smoked paprika
  • 1/2 Tbsp
    freshly squeezed lime juice

How to Make Shrimp Maque Choux


  1. In a large skillet over medium heat, add butter with oil. When hot but not smoking, add onion and celery; sauté for 5 minutes. Meanwhile season shrimp with ½ tsp. creole seasoning; set aside.
  2. Back to skillet, stir in red bell, poblano and jalapeño peppers; cook for 2-3 minutes. Add corn kernels and green onions; sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add remaining creole seasoning, sea salt, sugar, freshly ground black pepper, hot sauce and white wine. Cook into liquid is almost reduced.
  3. Add cream and bring to a simmer. Add shrimp, stir into the mixture for 30 seconds and cook until no longer pink about 2 minutes, flipping half way thru cooking. Serve immediately.
  4. To view this recipe on YouTube, click on this link >>>>

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