Weekend Recipe: Shrimp Macque Choux | KCET
Weekend Recipe: Shrimp Macque Choux
We are in the very heart of corn season, so pick some up and make this flavorful Cajun-inspired recipe from Cook's Country. You can add rice for a bigger meal, but I like to think of this as a stew that stands on its own -- it has a lot going on, flavor-wise!
Shrimp Macque Choux
Serves 4 to 6
8 ears corn, husks and silk removed
4 slices bacon, chopped fine
2 tablespoons vegetable oil
5 ounces andouille sausage, halved lengthwise and sliced thin
1 green bell pepper, stemmed, seeded, and chopped
1 onion, chopped
1 celery rib, minced
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
2 cups water
1(14.5-ounce) can diced tomatoes, drained with juice reserved
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
6 scallions, sliced thin
Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn.
Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.
Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Stir in shrimp and continue to cook until shrimp are cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
If watching birds just isn’t enough for you — and you’d rather join their ranks up there in the sky — here are five of the most exciting ways to get airborne and pretend for a while that you may actually have wings.
We may not have elected a woman president in 2016, but more and more women are gracing the podium and the stage in classical opera. Here are a few stellar examples and what obstacles they faced to get where they are.