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Lee Bailey's Shrimp Maque Choux Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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New Orleans
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Shrimp Maque Choux Salad
Lee Bailey's New Orleans:
Good Food and Glorious Houses
by Lee Bailey with Ella Brennan, 1993, Clarkson N. Potter

Out of Print, Used & Rare

"There is a popular traditional corn and tomato salad in the Deep South
called 'maque choux'. The version here has some wonderfully spicy
shrimp 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
add the squeezed lemon. Add the salt, hot sauce, cayenne and garlic
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.
Set aside.
Heat olive oil in a deep skillet over a medium-high flame and sauté
peppers, corn and onion until just wilted, about 5 minutes. Do not
brown. Stir in cilantro, salt and pepper, then add the lime juice.
Mix. Add 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

 

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