Old Village Post House recipe: Shrimp Maque Choux Salad

      CHARLESTON, S.C. (WCIV) - Chef Forrest Parker from The Old Village Post House prepared his Shrimp Maque Choux Salad on Lowcountry Live Tuesday.

      "There is a popular traditional corn and tomato salad in the South called 'maque choux,'" he said. "The version here has{} some added shrimp.{} Perfect for a light lunch or first course."



      1 quart cold water

      1/2 large lemon, cut in two

      6 tablespoons salt

      1/4 cup Louisiana Hot Sauce

      2 tablespoons minced garlic

      2 1/4 pounds SC shrimp

      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

      Ambrose Farms Bibb lettuce leaves


      Place water in a large, deep pot. Squeeze the lemon juice into it, and add the squeezed lemon. Add the salt, hot sauce,{} 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 saut 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.