Shrimp & Corn Macquechoux

Ingredients

Corn

• 12 ears corn or 3 lbs of frozen whole kernel corn (it matters)
• 1 large onion, chopped
• 1 stalk celery with leaves
• 1 bell pepper, chopped
• 3 cloves garlic, chopped
• 1 banana or Anaheim pepper
• 2 Jalapeno peppers
• 2 tbs peanut oil or bacon grease
• 1 tbs butter
• 2 cans Rotel tomatoes
• 1½ tsp salt
• ¼ tsp black pepper
• 1 tbs sugar
• 1 tsp Louisiana Hot Sauce
• 2 tbs flour (Optional)

Shrimp

• 2 lb head-on shrimp, peeled and deveined
• 1 tbs olive oil
• 1 tsp salt
• ½ tsp white pepper
• ½ tsp MSG
• 1 tsp sugar
• 1 tbs rice wine
• 1 tbs soy sauce
• Cajun seasoning and red pepper flakes to taste

Directions

Shrimp

1. Prep Stock & Shrimp: Peel shrimp and reserve heads and shells in a small pot. Marinate peeled shrimp with salt, white pepper, MSG, soy sauce, and rice wine.
2. Make Stock: Cover shells and heads with water. Add celery and red pepper flakes. Bring to a boil, then reduce heat and simmer until reduced by half.
3. Strain: Strain stock through a medium mesh sieve and return the liquid to the pot.
4. Parboil Shrimp: Bring stock back to a boil. Add shrimp in batches and cook briefly, 30-60 seconds.
5. Reserve: Set aside shrimp and stock for later use.

Corn

1. Prep Corn: Remove kernels from cobs with a sharp knife. Scrape cobs with the back of the knife to extract juices.
2. Sauté Base: Heat peanut oil and butter in a large skillet over medium-high heat until butter melts. Add onions, garlic, and bell pepper and cook until softened, about 5 minutes. Add flour if using and cook briefly.
3. Build: Add remaining ingredients and cook for about 5 minutes.
4. Simmer: Add about 1½ C reserved poaching stock. Reduce heat, cover, and simmer until corn is tender, about 15-20 minutes.
5. Finish: Remove from heat and add reserved shrimp.
6. Rest & Serve: Cover and let sit for about 30 minutes before serving.

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