Ingredients:
- 3 slices thick-cut bacon cut into 1/2 -inch pieces
- 1 tablespoon unsalted butter
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 cup diced yellow onion
- ½ cup diced celery
- 2 cloves garlic, sliced
- 4 cups fresh corn kernels (about 8 ears)
- 1 cup heavy whipping cream
- 1 ½ teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 teaspoons blackening seasoning
- 1 pound peeled and deveined large shrimp (tails left on)
- Garnish; sliced green onion, fresh basil
Instructions:
- In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons dripping in skillet. Crumble bacon.
- Add butter to drippings, and heat until butter is melted. Add bell peppers, jalapeno, yellow onion, green onion, celery, and garlic, cook and stir occasionally for 4 to 5 minutes. Add corn, and cream, creole seasoning, and salt. Cook and stir frequently until cream has reduced slightly, 3 to 4 minutes.
- Sprinkle blackening seasoning all over shrimp, and add to skillet with oil. Cook until browned, about 1 ½ minutes per side. Serve over corn maque choux. Top with bacon. Garnish with green onion and basil, if desired.
