Garden District Fancy
Buy at AllPosters.com
For the spiciest gift ideas on the web visit TABASCO.com
La Belle Cuisine -
More Salad Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
Lee Bailey's Shrimp Maque Choux
Sur La Table Special Offers
“New Orleans is jazz, easy livin’, the blues – and ‘When the Saints
Marchin’ In’. It’s Bourbon Street, St. Charles Avenue, and
a street called
Desire. It’s the ghosts of Satchmo, Lillian Hellman,
and Tennessee Williams
Truman Capote]. It’s Mardi Gras,
strippers, strong coffee, bars that never
close, live oaks, and
magnolias. It’s uptown society and downtown artists. But
New Orleans is also terrific food… really wonderful food as it
in this truly magical city…”
Lee Bailey, in Lee Bailey’s New Orleans
Recipe of the Day Categories:
Love New Orleans?
This book's for you!
My New Orleans:
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Exterior of Plantation Home, Oak Alley, New Orleans, Louisiana, USA
Buy at AllPosters.com
La Belle Cuisine
Shrimp Maque Choux
Lee Bailey's New Orleans:
Good Food and Glorious Houses
by Lee Bailey with Ella Brennan, 1993, Clarkson N.
is a popular traditional corn and tomato salad in the Deep South
choux'. The version here has some wonderfully spicy
added. By itself,
it would be a light and tasty luncheon dish."
1 quart cold water
1/2 large lemon, cut in two
6 tablespoons salt
1/4 cup Louisiana Hot Sauce
1 1/2 teaspoons cayenne pepper
2 tablespoons minced garlic
2 1/4 pounds shrimp with their head on
1/4 cup olive oil
2 large green bell peppers, diced finely
2 large red bell peppers, diced finely
Kernels from 3 ears of corn
1 medium red onion, diced finely
2 tablespoons minced cilantro
Salt to taste
1 teaspoon white pepper, or to taste
Juice of 1 large lime
Bibb lettuce and radicchio leaves
Place water in a large, deep pot. Squeeze the lemon juice
into it, and
the squeezed lemon. Add the salt, hot sauce, cayenne and
and bring to
a boil over high heat. Add the shrimp and cook for 1
minute. Allow shrimp
to cool slightly in the boil, then drain and peel.
Heat olive oil in a deep skillet over a medium-high flame and
peppers, corn and onion until just wilted, about 5 minutes. Do not
brown. Stir in cilantro, salt and pepper, then add the lime juice.
shrimp and toss. Serve on Bibb lettuce and radicchio
leaves. Serves 6.
Featured Archive Recipes:
Three Corn Salads!
Craig Claiborne's Maque Choux
Crawfish Maque Choux (Commander's Palace)
Smothered Chicken and Maquechoux Casserole
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index