Main Dish
Shrimp and Corn Maque Choux
Selby Winery
215 Center Street
Healdsburg, CA 95448
selbywinery.com
- RECIPE YEAR: 2015
- RECIPE BY: Matthew Donelon
- YIELD: Serves 8
- PAIRS WELL WITH: Selby
A traditional dish of southern Louisiana, maque choux is thought to be an amalgam of Creole and American Indian cultural influences. This is a rich and creamy dish.
Ingredients:
- 1/2 cup unsalted butter
- 1 large onion, diced
- 1 large red bell pepper, seeded and diced
- 4 large celery stalks, diced
- 10 garlic cloves, minced
- 1 cup Selby Chardonnay
- Salt and freshly ground black pepper, to taste
- 1 teaspoon cayenne pepper
- 1 tablespoon chopped fresh thyme
- 1/2 cup heavy cream
- 1 pound shrimp, unpeeled
- 6 ears of corn, kernels removed
- Leaves from 1 bunch fresh flat-leaf parsley, chopped
- Cooked rice or grits for serving (optional)
- Tabasco sauce for serving (optional)
Directions:
In a large sauté pan over medium heat, melt the butter. Add the onion, bell pepper, celery and garlic and cook, stirring occasionally, until golden brown. Add the wine and deglaze the pan, stirring to scrape up the browned bits. Season with salt and black pepper, and add the cayenne, thyme, cream, shrimp and corn. Bring to a simmer and cook for 5 to 7 minutes. Add the parsley. Serve as a side dish or as a main dish over rice or grits. Add Tabasco sauce, to taste, if desired.
