Macque Choux and Shrimp

Ingredients

• 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. 1

   In a 12" skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes.

2. 2

   Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside.

3. 3

   Melt 1 tablespoons butter in hot bacon fat.

4. 4

   Add garlic, shallots, peppers, and jalapenos and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes.

5. 5

   Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes.

6. 6

   Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.

7. 7

   Meanwhile, heat oven to broil and place a rack 8" from broiler element.

8. 8

   Toss shrimp with oil in a large bowl and season with salt and pepper.

9. 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. 10

    Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon and a sprinkling of scallions.