Macquechoux #2

Ingredients

Corn

• 12 ears corn
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, chopped
• 1 tbs sugar
• 1½ tsp salt
• ¼ tsp black pepper
• 1 tsp Louisiana Hot Sauce
• 1 tbs butter
• 2 tbs peanut oil

Sauteed Shrimp

• 1 lb shrimp, peeled and deveined
• 1 tsp salt
• ½ tsp white pepper
• ½ tsp Accent
• 1 tsp sugar
• 1 tbs rice wine
• 1 tbs soy sauce
• 1 tbs Tony Chacherie's seasoning
• 1 tbs olive oil

Directions

Corn

1. Prep Corn: Remove kernels from cobs with a sharp knife. Scrape cobs 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.
3. Build: Add remaining ingredients and cook for about 5 minutes.
4. Simmer: Reduce heat, cover, and cook until corn is tender, about 15-20 minutes.

Shrimp

1. Marinate: Season shrimp with salt, white pepper, Accent, soy sauce, and rice wine. Let rest briefly.
2. Sauté: Heat olive oil in a hot cast iron skillet. Add shrimp and cook quickly.
3. Deglaze: Add a little rice wine halfway through cooking.
4. Finish: Cook until shrimp are pink and opaque, then remove from heat.
5. Combine: Add shrimp to the corn mixture during the final minutes of cooking.

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