I love shrimp. I could eat shrimp all day, every day. I really think shrimp should be called 'the chicken of the sea', since shrimp is a common staple in seafood dishes (ain’t nobody checking for tuna as hard as they do shrimp) but that is for another blog post.

Beaux's Creole Maque Choux:

Our Creole Maque Choux is a twist to an oldie but goodie. We take yellow corn and pair it with red bell pepper, onions, and garlic as a deconstructed trinity. We spice it up with jalapeño and sweeten it up with a liquored brandy and add dashes of parsley to earthen the flavors.

Pick up Beaux’s Creole Maque Choux at beauxboudin.com.

AUGUST POP-UP STORE

August 15, 2020  

Glade Parks Farmers Market
1220 Chisholm Trail #100, Euless
9:00 a.m. - 12:00 p.m. 

August 16, 2020

Watauga Farmers Market
7600 Denton Highway, Watauga
10:00 a.m. - 2:00 p.m.

Ingredients

Ingredients are simple and should be able to be found at any market or grocer. 

• Gulf Shrimp
• Beaux's Creole Maque Choux
• Green Onion
• Kosher Salt
• Paprika
• Coarse Black Pepper
• Creole Seasoning
• Grape Seed Oil

Take the shrimp and coat them in grape seed oil.

Season. Season. Season. Throw some paprika, creole seasoning, salt, and pepper on the shrimp.

Using a cast iron or stainless steel pan, leave it on high heat for 2-3 minutes in order to hard sear the shrimp. Sear the shrimp for sixty seconds on each side.

Spoon warm maque choux over the shrimp and sprinkle chopped green onion to finish.

Just look at that. Damn. Now it's time to eat!