Maque Choux And Shrimp Recipes

MACQUE CHOUX AND SHRIMP

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;)

Provided by Manami

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Macque Choux and Shrimp image

Steps:

In a 12" skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes.
Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
Melt 1 tablespoons butter in hot bacon fat.
Add garlic, shallots, peppers, and jalapenos and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes.
Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes.
Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.
Meanwhile, heat oven to broil and place a rack 8" from broiler element.
Toss shrimp with oil in a large bowl and season with salt and pepper.
Transfer shrimp in a single layer to an aluminum foil-lined baking sheet and broil, turning once using tongs, until pink and cooked through, about 4 minutes.
Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon and a sprinkling of scallions.

Nutrition Facts : Calories 739.8, Fat 20.7, SaturatedFat 6.9, Cholesterol 194.6, Sodium 323, Carbohydrate 110, Fiber 7, Sugar 5.5, Protein 30.9

Ingredients

2 slices bacon, chopped
2 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 red bell pepper, cored, seeded, finely chopped
1 jalapeno, cored, seeded, and finely chopped
5 small okra, stemmed and thinly sliced crosswise
4 ears corn, shucked, kernels sliced off or 10 ounces frozen corn
4 scallions, thinly sliced
kosher salt, to taste
fresh ground black pepper, to taste
16 lge shrimp, peeled, tails on
2 tablespoons extra virgin olive oil
2 cups steamed white rice, for serving
scallion, cut on the bias, for sprinkling over the rice

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