Description
A delicious corn dish from Southern Louisiana gets added flavor from the grill. Topped with mouth-watering shrimp to make an amazing meal! So simple yet so flavorful, this is a wonderful variation to basic corn on the cob!
Ingredients
- 5 ears Corn, Husks And Silks Removed
- 1 pound Shrimp, Peeled And Cleaned
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon Fresh Thyme, Chopped
- 1 Tablespoon Fresh Parsley, Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cups Cherry Tomatoes
- 1 whole Green Bell Pepper
- 1 whole Jalapeno (optional)
- 1 whole Onion, cut into thick slices
- 1 Tablespoon Olive Oil Plus More For Drizzling Over Vegetables Prior To Grilling
- ½ cups Heavy Cream
- 1 Tablespoon Butter
- 4 slices Grilled Tuscan Bread (for Serving, Optional)
- 5 ears Corn, Husks And Silks Removed
- 1 pound Shrimp, Peeled And Cleaned
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon Fresh Thyme, Chopped
- 1 Tablespoon Fresh Parsley, Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cups Cherry Tomatoes
- 1 whole Green Bell Pepper
- 1 whole Jalapeno (optional)
- 1 whole Onion, cut into thick slices
- 1 Tablespoon Olive Oil Plus More For Drizzling Over Vegetables Prior To Grilling
- ½ cups Heavy Cream
- 1 Tablespoon Butter
- 4 slices Grilled Tuscan Bread (for Serving, Optional)
Preparation
First you must cook your corn. Cook it for 10 minutes or so in a big pot of boiling water. Then remove it from the water and set aside while you get everything ready.
In a large bowl combine your shrimp, zest and juice of lemon, thyme, parsley, salt and pepper. Cover the bowl and put it in your fridge until ready to use.
Skewer your cherry tomatoes onto metal or pre-soaked wooden skewers. Put skewers on a large baking sheet. Lay out your pepper, jalapeno, cooked corn, and sliced onion. Drizzle everything with a little bit of olive oil, add a touch of salt and pepper. Time to start the grill, heating it to medium-high heat.
Once grill is nice and hot add your vegetables and do not leave them alone. Make sure everything gets beautiful grill marks on all sides. Have a clean baking sheet ready and depending on time and heat, remove the vegetables once they are softened and done to your liking. You need to pay attention because most likely the tomatoes will be ready first and start bursting. Turn each veggie around so they get color all over. When they are all done and removed from the grill, set them aside to cool for a few minutes (they will be too hot to handle right now). Turn grill off for now.
Meanwhile back to the shrimp! Skewer your shrimp for the grill. Set aside.
When your veggies are a touch cooler, it’s time to chop everything. Chop your onion, peppers (remove stem and seeds), tomatoes (make sure to keep all the juices) and cut corn off the cobs.
Heat the tablespoon of olive oil in a large pan over medium heat. Add all your vegetables (and juices) and toss everything together. Let this cook on medium-low for about 10 minutes. Add the heavy cream and butter. Mix everything well and cook for another 5 minutes, on low. Keep warm until ready to serve.
Heat up your grill again, to medium heat. When hot, add the shrimp skewers. Stay put…these should only take about 5 minutes total; make sure to turn them halfway through. Do not over-cook your shrimp or you may as well eat rubber!
Put your Maque Choux into your serving bowl, top with shrimp and a nice thick piece of grilled bread. Dig in!
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