Recipe of Choux Au Craquelin Meaning

Shrimp Macque Choux

Heat the butter in a small pan with 180ml of water over a medium heat.

Recipe Summary Shrimp Macque Choux

Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.

Ingredients | Choux Au Craquelin Meaning

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

Directions

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.

*If you can find tasso, substitute it for the salt pork. Tasso is a cured Cajun-seasoned pork available in Louisiana.

Pronounced "mock shoe," this is a Cajun version of creamed corn with shrimp.

Info | Choux Au Craquelin Meaning

prep: 40 mins cook: 50 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Shrimp Macque Choux

Main Dish Recipes, Pasta, Shrimp,