Macque Choux and Shrimp

• 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

1. In a 12" skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 7 minutes.
2. Using a slotted spoon, transfer bacon to a paper towellined plate; set aside.
3. Melt 1 tablespoons butter in hot bacon fat.
4. Add garlic, shallots, peppers, and jalapenos and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes.
5. Increase heat to high; add okra and corn and cook, stirring occasionally, until crisp-tender, about 6 minutes.
6. Stir in scallions and remaining butter and season with salt and pepper; set aside and keep warm.
7. Meanwhile, heat oven to broil and place a rack 8" from broiler element.
8. Toss shrimp with oil in a large bowl and season with salt and pepper.
9. Transfer shrimp in a single layer to an aluminum foillined baking sheet and broil, turning once using tongs, until pink and cooked through, about 4 minutes.
10. Serve the maque choux and shrimp on top of a bed of rice; garnish with reserved bacon and a sprinkling of scallions.

bacon, unsalted butter, garlic, shallot, red bell pepper, okra, corn, scallions, kosher salt, fresh ground black pepper, shrimp, extra virgin olive oil, steamed white rice, scallion

Taken from www.food.com/recipe/macque-choux-and-shrimp-380295 (may not work)