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.;)

• Ready In: 45 mins
• Serves: 4

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.