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.

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