Shrimp Maque Choux
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.
Recipe Summary test
To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.