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Maque choux with prawns and quinoa
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quinoa has replaced couscous as the trendy gluten-free, high-protein choice, alongside the popular Cajun cuisine.
Ingredients:
  • 27.30 gm olive oil
  • 3 sweet corncobs, husks removed
  • 20g butter
  • 150g shortcut bacon, finely chopped
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red capsicum, finely chopped
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves
  • 1/4 tsp cayenne pepper
  • 310ml (1 1/4 cups) salt reduced chicken style liquid stock
  • 400g can cherry tomatoes
  • 650g green prawns, peeled, deveined, tails intact
  • 175g quinoa, rinsed
  • 125.00 ml chopped fresh coriander
  • 2 spring onions (shallots), thinly sliced
  • Lime wedges, to serve
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Drizzle 2 teaspoons of oil over the corn, season with salt and pepper. Grill the corn, turning occasionally, for 13-15 minutes until charred and tender. Allow the corn to cool, then carefully remove the kernels.
  • In a heavy-based frying pan over medium-high heat, heat butter and 2 teaspoons of oil. Cook bacon until golden, then add onion, celery, capsicum, and more oil. Cook until soft. Stir in garlic, bay leaves, paprika, oregano, thyme, and cayenne pepper until aromatic.
  • Pour in the flavorful stock and juicy tomatoes, allowing the mixture to reach a lively boil. Lower the heat to a gentle simmer, cover, and let it cook for 6 minutes to enhance the flavors. Introduce the succulent prawns, stirring for 2 minutes. Toss in the crisp corn kernels, stirring continuously for another 2-3 minutes until the corn is heated through and the prawns turn a beautiful color.
  • While the quinoa is cooking according to the packet directions, gently fold in fresh coriander and spring onion before seasoning to taste.
  • Present the maque choux alongside fluffy quinoa and vibrant lime wedges.

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