Shrimp Macque Choux recipe
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Ingredients
- 8 mini baked pizza crusts 2 tablespoons butter, melted 2 tablespoons chopped fresh parsley garlic salt to taste 1 cup oil for frying 8 (6 inch) corn tortillas, cut into strips 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken bouillon granules 1 tablespoon liquid from the jar of jalapeno peppers 2 tablespoons butter 1 tablespoon flour 2 tablespoons diced jalapeno peppers 4 ounces shredded Monterey Jack cheese 1 tablespoon vegetable oil ½ pound salt pork*, julienned 6 tablespoons butter 1 cup chopped onions ½ cup diced celery ½ cup diced green bell pepper ½ cup diced red bell pepper 5 cloves garlic, minced 1 tablespoon minced fresh thyme 1 (20 ounce) package frozen corn ½ pound andouille sausage, sliced 1 teaspoon salt ½ teaspoon black pepper ¼ cup minced fresh parsley Creole seasoning to taste 2 pounds medium shrimp - peeled and deveined 4 cups cooked penne pasta
Nutrition Info
- 1559 caloriescarbohydrate: 120.9 gcholesterol: 358.4 mgfat: 96.3 gfiber: 7.7 gprotein: 56 gsaturatedFat: 43.7 gservingSize: -sodium: 2322.4 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Macque Choux
Directions
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Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour, continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning, cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.