Macque Choux and Shrimp

Manami's Note:

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.;)

• Total Time: 45 mins
• Prep 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 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.