Maque Choux (Cajun Corn)
Pronounced mock - shoe, this traditional Cajun dish is delicious when paired with beef, pork, or shrimp. Smoky bacon from Smokin’ Oaks organic farms contrasts the sweet summer corn from Hancock Family...
Ingredients
- ½ pound raw peeled and deveined shrimp, minced
- 1 egg white
- 2 teaspoons soy sauce
- 1 tablespoon hot mustard (we like Quenton’s)
- 4 green onions, finely sliced plus more for garnish
- 2 teaspoons cornstarch
- ¼ cup cilantro leaves, chopped
- 1 clove garlic, grated on a microplane
- ½ inch ginger, grated on a microplane
- 8 slices Martin's potato bread cut into triangles, crust removed
- ½ cup toasted sesame seeds
- 1 quart canola oil
About this recipe
Corn and shrimp are the staples of summer cooking in my house. For the Creek Dinner, we did an Asian-inspired pan-fried shrimp toast as an appetizer. This crispy, umami-filled bite is a perfect starter. We also served Maque Choux, a Cajun- and Native American-inspired corn dish that screams of summer harvest.
Instructions
1. Heat oil in a cast iron or wok until around 325-350 degrees.
2. Place the minced shrimp in a mixing bowl. Add egg white, soy, sesame oil, ginger, garlic, scallion, cilantro, cornstarch, and hot mustard to bowl and mix thoroughly. Season with salt. (Alternatively add all of these ingredients to a food processor and pulse until finely minced and incorporated.)
3. Spread the mixture over one half of the potato bread triangles.
4. Place the toast, shrimp side down into the heated oil and fry for a minute-and-a-half or two, or until golden brown. Flip toast and fry bottom half for another minute or so. Transfer to a paper-towel-lined plate.
5. Garnish with scallion, sesame seed and a drizzle of hot mustard. Serve warm.
Related Stories & Recipes
Midtown Cafe's Shrimp and Grits
There are many variations of Shrimp and Grits. Midtown blackens the shrimp, meaning to coat the shrimp in spices that, when cooked, turn dark. It is not charring the shrimp. They also step outside the...
Kelaguen: The Best Chicken Dish You've Never Had
Soy sauce, vinegar, green onions and garlic make this bright fresh chicken dish a hit.
Where We're Eating in Sept and Oct
LUNCH Café
When Chef Mallory Grimm moved from Nashville to Sewanee, Tennessee, a couple years ago to open LUNCH, she elevated the food offerings on Monteagle Mountain. With a focus on local ingred...
