Cajun-Style Shrimp with Maque Choux
Ingredients
-
1½ cups diced green bell pepper
-
1½ cups corn kernels
-
1 cup diced onion
-
1 tablespoon melted butter
-
1 teaspoon kosher salt
-
½ teaspoon black pepper
-
1 teaspoon kosher salt
Tools
-
whisk
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
June Pan
-
June Food Thermometer
-
June Roasting Rack
-
cooling rack
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Start the vegetables
Combine the bell pepper, corn kernels and onion on the June Pan.
June Pan
1½ cups corn kernels
1½ cups diced green bell pepper
1 cup diced onion
measuring cups
Season the vegetables
Add the melted butter, salt and pepper to the vegetables. Toss to combine and spread the vegetables in an even layer on the June Pan.
1 tablespoon melted butter
1 teaspoon kosher salt
½ teaspoon black pepper
spatula
measuring spoons
Roast the vegetables
Place the June Pan on the middle shelf of the oven. Roast the vegetables 15 minutes, until softened. June will notify you when the vegetables are ready.
Start the spice rub
To a large bowl, add the salt, black pepper, cayenne, celery seed, smoked paprika, garlic powder, dried thyme and dried oregano.
1 teaspoon kosher salt
1½ teaspoons dried oregano
1½ teaspoons dried thyme
1½ teaspoons garlic powder
¼ teaspoon cayenne pepper
1 tablespoon smoked paprika
½ teaspoon celery seed
½ teaspoon black pepper
large bowl
Finish the spice rub
Add the oil and melted butter and mix to form a paste. Add the shrimp and toss to evenly coat. Refrigerate the shrimp until ready to use.
2 tablespoons canola oil
1 pound jumbo shrimp
2 tablespoons melted butter
Add the tomatoes
When June notifies you, remove the vegetables from the oven and set on a cooling rack. Stir in the tomatoes.
½ cup cherry tomato halves
cooling rack
Add the shrimp
Set the June Roasting Rack in the pan, covering the vegetables. Remove the shrimp from the refrigerator and arrange them in a single layer on the roasting rack, leaving space in between each shrimp for air to circulate.
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest part of the largest shrimp.
June Food Thermometer
Roast the shrimp and vegetables
Place the June Pan and roasting rack on the middle shelf of the June Oven. Plug the thermometer into the jack. Roast the shrimp until opaque and cooked through, about 4 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Plate and serve
With protected hands, unplug the thermometer from the jack. Remove the June Pan from the June Oven and set on a cooling rack. Allow the shrimp to rest 3 minutes, then serve and garnish with parsley and hot sauce, if desired.
3 tablespoons chopped parsley
hot sauce
