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Shrimp Macque Choux

  • Prep

    40 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Armywifey

Armywifey

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 1559 kcal
  • 78%
  • Fat:
  • 96.3 g
  • 148%
  • Carbs:
  • 120.9g
  • 39%
  • Protein:
  • 56 g
  • 112%
  • Cholesterol:
  • 358 mg
  • 119%
  • Sodium:
  • 2322 mg
  • 93%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
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Reviews

JQ
13

JQ

1/25/2008

I have not personally made this recipe, but a friend has, and I have been lucky enough to eat it twice. It is fabulous! She modified the recipe in that she made the jalepeno sauce and the maque choux, and served them on a bed of white rice. This makes the recipe much simpler and it is still just wonderful.

ClassicFushion
9

ClassicFushion

4/5/2010

This was awsome, though I actually liked the maque choux just by itself before all the cream and pasta... though the end result also was delicious

christi loves to cook
9

christi loves to cook

12/15/2009

this is so good , my hubby Loves it i will be making this one alot thank you

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