Maque Choux and Shrimp

Shrimp

Maque Choux and Shrimp

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans. Get the recipe for Maque Choux and Shrimp »Landon Nordeman

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans.

Maque Choux and Shrimp
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.