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View Gallery Photo: Landon Nordeman

2 slices bacon, chopped
2 tbsp. unsalted butter
3 cloves garlic, finely chopped
1 shallot, finely chopped
1 red bell pepper, cored, seeded,
   and finely chopped
1 jalapeño, cored, seeded, and finely chopped
5 small okra, stemmed and thinly sliced crosswise
4 ears corn, shucked, kernels sliced off
   (or one 10-oz. package frozen corn)
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
16 medium shrimp (about 8 oz.), peeled, tails on
2 tbsp. extra-virgin olive oil
2 cups steamed white rice, for serving

1. 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 tbsp. butter in hot bacon fat. Add garlic, shallots, peppers, and jalapeños 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.

2. 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.

SERVES 4

This article was first published in Saveur in Issue #119