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A shrimp boat silhouetted against an orange sky
Medford Taylor
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Shrimp Maque Choux Salad
Lee Bailey's New Orleans: Good Food and Glorious Houses
by Lee Bailey and Ella Brennan, 1993, Crown Books
 

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.
 

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