shrimp macque choux

Ingredients

• Servings: 8
• 8 mini baked pizza crusts
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley
• garlic salt to taste
• 1 cup oil for frying
• 8 (6 inch) corn tortillas, cut into strips
• creamy jalapeno sauce:
• 2 cups whipping cream
• 1 cup sour cream
• 1 teaspoon chicken bouillon granules
• 1 tablespoon liquid from the jar of jalapeno peppers
• 2 tablespoons butter
• 1 tablespoon flour
• 2 tablespoons diced jalapeno peppers
• 4 ounces shredded monterey jack cheese
• macque choux:
• 1 tablespoon vegetable oil
• 1/2 pound salt lamb*, julienned
• 6 tablespoons butter
• 1 cup chopped onions
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 5 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 1 (20 ounce) package frozen corn
• 1/2 pound andouille sausage, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup minced fresh parsley
• seasoning to taste
• 2 pounds medium shrimp - peeled and deveined
• 4 cups cooked penne pasta

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• set oven to broil. brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. place on a baking sheet and broil until sizzling. remove, and set aside.
• heat 1 cup oil in a heavy skillet over medium-high heat. in batches, place tortilla strips in hot oil, and cook until crisp. remove to paper towels, and discard oil.
• add whipping cream to a saucepan, and whisk over high heat. when the cream begins to boil, whisk in sour cream. reduce to medium heat. stir in chicken bouillon and jalapeno juice, and simmer.
• in a separate saucepan, warm 2 tablespoons butter over medium heat. whisk in flour; continue whisking until the mixture is a pale golden color. then whisk flour mixture into cream mixture, whisking until well blended. remove from heat, and stir in jalapenos and cheese. set aside.
• warm 1 tablespoon vegetable oil in a dutch oven over medium-high heat. stir in salt lamb, and brown on all sides. remove salt lamb to paper towels, and discard oil.
• warm 6 tablespoons butter in a large dutch oven over medium heat. stir in onions, celery, green and red bell peppers, garlic, and thyme. cook until the vegetables are softened, about 5 minutes. stir in the corn, and cook about 5 minutes, stirring. stir in andouille and salt lamb. season with salt, pepper, 1/4 cup parsley, and seasoning; cook about 10 minutes. add shrimp, and cook until pink, about 5 minutes. drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
• stir the cream sauce into the shrimp and meat mixture. stir in 3 cups of penne pasta. reduce the heat to medium low, and simmer for 5 to 10 minutes.
• to serve, place pizza bread in the bottom of individual bowls. ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. add more pasta, if desired. sprinkle with seasoning, and top with crispy tortilla strips.