Grilled Shrimp over Corn Macque Choux
Recipe courtesy of Louisiana Kitchen & Culture magazine
Serves 6 to 8
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Soak as many wooden skewers needed in water at least 30 minutes. Preheat grill on high heat.
Peel shrimp, leaving tail intact; devein, if desired. Combine remaining ingredients in a large mixing bowl; whisk well. Add peeled shrimp; marinate 20 minutes.
Divide shrimp onto soaked skewers. Grill 2 to 3 minutes on each side or until fully cooked.
Cut corn kernels from cob; place kernels in a bowl and set aside. Scrape cobs with a spoon to remove milk and grits; place in another bowl and set aside. Peel tomatoes; core, seed, chop, and place in a separate bowl; set aside.
Render fat from chopped bacon in a large heavy skillet over medium-low heat. Once enough fat has melted, increase temperature to medium and sauté bacon until browned and crisp. Spoon bacon into a separate bowl; set aside, leaving bacon drippings in skillet.
Add onions to hot grease; sauté 5 minutes. Add garlic, jalapeño, celery, chopped tomatoes, and scraped corn milk; sauté 5 minutes, deglazing with small amounts of water if bottom of skillet becomes too browned.
Add corn kernels and green onions; sauté 2 minutes or until corn is tender. Taste; adjust seasoning with salt, pepper, and hot sauce. Top with hot shrimp. Garnish with reserved crispy bacon.