WBRZ - Baton Rouge

Gulf Shrimp with Corn and Potato Maque Choux
Serves 3

1 tablespoon unsalted butter
18  (16/20 count) peeled and de-veined shrimp
½ cup cooked bacon, chopped
½ cup onions, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 tablespoon minced garlic
2 cups fresh corn, cut off the cob
1 cup cooked potatoes, diced
¼ cup heavy cream
1 cup tomatoes, chopped
2 tablespoons green onions, chopped
Salt and pepper to taste

In a large sauté pan, over med high heat, melt butter, add shrimp and cook about 2 minutes.  Remove and keep warm.

In a large sauté pan, over med high heat, add bacon, onions, celery, bell pepper, and garlic.  Sauté for 1 to 2 minutes and add corn and potatoes. Cook for 2 to 3 minutes.  Add heavy cream and reduce by half.  Add tomatoes, green onions and salt and pepper to taste. 

Divide corn and potato maque choux between 3 plates.  Top each plate with 6 shrimp and serve immediately.