This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans.
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 jalape?os 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.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 4 | ||
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Calories: 713 | ||
Calories from Fat: 191 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 61.3mg | 19 % | |
Sodium 213.1mg | 7 % | |
Potassium 581.6mg | 15 % | |
Total Carbohydrate 113.5g | 33 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 106.4g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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