New Orleans Shrimp and Corn Maque Choux

Ingredients

• 12 oz shrimp, peeled and deveined
• 4 cups corn kernels
• 3 tbsp butter
• 2 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 1 small red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 tsp Creole seasoning and 1 tsp smoked paprika
• 1/2 cup cream
• 4 scallions, sliced
• 1 lemon, half juiced and half cut into wedges
• Salt and black pepper

Steps

1. Pat the shrimp completely dry and toss them with half the Creole seasoning. Wet shrimp release water into the pan and boil rather than sear.
2. Heat the oil in a wide skillet over high heat until it shimmers, then sear the shrimp in a single layer for 90 seconds, turn, and cook 60 seconds more, until pink and curled into a loose C. Lift them out.
3. Lower the heat to medium, melt the butter, and cook the onion, bell pepper, and celery with a pinch of salt for 8 minutes, until soft.
4. Add the garlic, the remaining Creole seasoning, and the paprika for 30 seconds, then add the corn.
5. Cook the corn for 10 to 12 minutes, stirring occasionally, until it has caught some colour and the pan is dry. Maque choux depends on the corn concentrating, so give it time rather than treating it as a quick toss.
6. If you are using fresh cobs, scrape the stripped cobs with the back of a knife over the pan; that starchy milk thickens the dish beautifully.
7. Pour in the cream and simmer for 3 minutes over low heat, without boiling, until it thickens and coats the corn.
8. Return the shrimp with the lemon juice for 30 seconds to warm through, then serve with the scallions and lemon wedges.

Allergen note: Contains shellfish and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.