Dockside Shrimp and Corn Maque Choux

Colossal Dockside shrimp served over South Louisiana bacon-and-fresh-corn maque choux with white rice.

Serves 4

INGREDIENTS

• For the Dockside Shrimp
  • 2 pounds colossal shrimp, peeled and deveined
  • 1 tablespoon Sibley’s Dockside Blend
  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
     ½ lemon
• For the Maque Choux
  • 4–5 ears fresh corn
  • 5–6 slices thick-cut bacon, chopped
  • ½ large yellow onion, finely diced
  • ½ green bell pepper, finely diced
  • 1 celery rib, finely diced
  • 3 cloves garlic, minced
  • 3 teaspoons Sibley’s Dockside Blend, plus up to 1 teaspoon more to taste
  • ½ cup chicken or seafood stock
  • ¾ cup heavy cream, plus a little more only if needed
  • 1 tablespoon butter
  • 2 green onions, sliced
  • Fresh parsley, optional
  • Fresh lemon juice
  • Freshly ground black pepper, if needed
  • Cooked white rice

DIRECTIONS

1. Cut and Milk the Corn
   Cut the kernels from all 4–5 ears into a bowl. Scrape each bare cob firmly with the back of a knife to release the milky corn pulp. Save every bit of it with the kernels. This natural corn milk adds body and concentrated fresh-corn flavor.

2. Build the Bacon Maque Choux
   Cook the chopped bacon in a large skillet over medium heat until crisp. Remove and reserve the bacon, leaving about 2 tablespoons of bacon drippings in the skillet. Add the trinity—onion, bell pepper, and celery—and cook for 5–7 minutes, until softened. Add the garlic and cook for 30 seconds.

3. Cook the Corn
   Add the corn kernels and scraped corn milk. Season with 2 teaspoons of Sibley’s Dockside Blend and cook for 5–6 minutes, stirring occasionally. Add the stock and simmer for 4–5 minutes. Add the heavy cream and reduce the heat. Simmer uncovered for 8–10 minutes, until creamy and thick but not soupy. Stir about three-quarters of the bacon back into the skillet and finish with 1 tablespoon of butter. Taste and add up to 1 additional teaspoon of Dockside Blend as needed, adding it a little at a time. Wait until tasting before adding any additional salt—the bacon, stock, and Dockside Blend may already provide enough.

4. Sear the Dockside Shrimp
   Pat the shrimp very dry. Toss with 1 tablespoon of Sibley’s Dockside Blend and the neutral oil. Let rest for approximately 10 minutes. Heat a heavy skillet until very hot. Sear the shrimp without crowding the pan for 60–90 seconds on the first side. Flip the shrimp, add the butter and minced garlic, and baste until just cooked through—usually another 60–90 seconds, depending on their size. Finish immediately with fresh lemon juice and remove from the pan.

5. Finish the Maque Choux
   Taste the corn mixture and finish with a little fresh lemon juice, sliced green onion, and black pepper if needed.

6. Plate and Serve
   Place a compact mound of hot white rice slightly off-center on each plate. Spoon the creamy bacon-and-corn maque choux around and partly over the rice. Arrange 3–4 colossal shrimp across the top. Finish with the reserved crisp bacon, sliced green onion, parsley if desired, and a small spoonful of the creamy corn mixture around the shrimp.