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.

• Preparation Time: 40 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 30 mins
• Calories: 1559 Calories

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• 6 tablespoons butter
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley
• 5 cloves garlic, minced
• Creole seasoning to taste
• 1 cup chopped onions
• 2 pounds medium shrimp - peeled and deveined
• ¼ cup minced fresh parsley
• ½ cup diced red bell pepper
• 1 teaspoon chicken bouillon granules
• ½ cup diced celery
• ½ cup diced green bell pepper
• 1 cup oil for frying
• garlic salt to taste
• 2 cups whipping cream
• 2 tablespoons diced jalapeno peppers
• ½ teaspoon black pepper
• 1 tablespoon flour
• 1 tablespoon minced fresh thyme
• ½ pound andouille sausage, sliced
• 4 ounces shredded Monterey Jack cheese
• 1 (20 ounce) package frozen corn
• 8 mini baked pizza crusts
• 8 (6 inch) corn tortillas, cut into strips
• 1 tablespoon liquid from the jar of jalapeno peppers
• ½ pound salt pork*, julienned
• 4 cups cooked penne pasta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.