Macque Choux And Shrimp

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 rice, for serving
• scallion, cut on the bias, for sprinkling over the rice

Recipe

• 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.