Grilled Shrimp over Corn Macque Choux

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 6 to 8



Grilled Shrimp:

  • wooden skewers
  • 2 pounds large headless fresh Louisiana shrimp
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Corn Macque Choux (recipe follows)

Macque Choux:

  • 8 ears fresh corn
  • 2 medium Creole tomatoes
  • 5 strips thickly cut bacon, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño, sliced
  • 1 celery rib, thinly sliced
  • salt, pepper, and hot sauce
  • 1 bunch green onions, sliced

Grilled Shrimp over Macque ChouxGrilled Shrimp over Macque Choux

Click image to enlarge



Grilled Shrimp

Soak as many wooden skewers needed in water at least 30 minutes. Preheat grill on high heat. 

Peel shrimp, leaving tail intact; devein, if desired. Combine remaining ingredients in a large mixing bowl; whisk well. Add peeled shrimp; marinate 20 minutes.

Divide shrimp onto soaked skewers. Grill 2 to 3 minutes on each side or until fully cooked. 


Macque Choux:

Cut corn kernels from cob; place kernels in a bowl and set aside. Scrape cobs with a spoon to remove milk and grits; place in another bowl and set aside. Peel tomatoes; core, seed, chop, and place in a separate bowl; set aside.  

Render fat from chopped bacon in a large heavy skillet over medium-low heat. Once enough fat has melted, increase temperature to medium and sauté bacon until browned and crisp. Spoon bacon into a separate bowl; set aside, leaving bacon drippings in skillet. 

Add onions to hot grease; sauté 5 minutes. Add garlic, jalapeño, celery, chopped tomatoes, and scraped corn milk; sauté 5 minutes, deglazing with small amounts of water if bottom of skillet becomes too browned. 

Add corn kernels and green onions; sauté 2 minutes or until corn is tender. Taste; adjust seasoning with salt, pepper, and hot sauce. Top with hot shrimp. Garnish with reserved crispy bacon.


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