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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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.;) 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 |
Directions:
1. In a 12 skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes.
2. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside.
3. Melt 1 tablespoons butter in hot bacon fat.
4. Add garlic, shallots, peppers, and jalapenos and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes.
5. Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes.
6. Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.
7. Meanwhile, heat oven to broil and place a rack 8 from broiler element.
8. Toss shrimp with oil in a large bowl and season with salt and pepper.
9. 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.
10. Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon and a sprinkling of scallions.
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