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Rock Shrimp and Oyster Maque Choux
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1
Reviews
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By:
Eleanor Hatch
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Rock Shrimp and Oyster Maque Choux Recipe fries bacon then sautees onion, green pepper and garlic before adding tomatoes, corn and cayenne and simmering, then adding rock shrimp and oysters to finish this tasty maque choux recipe.
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INGREDIENTS
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1/2 pound rock shrimp, peeled and deveined, fresh or frozen
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1/2 pint oysters, drained,
reserving liquor
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4 slices bacon, chopped
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1 large onion, finely chopped
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1/2 cup green pepper, finely chopped
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1 teaspoon finely chopped garlic
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2 1/2 cups peeled tomatoes, chopped and drained, reserving liquid
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2 cups fresh corn or frozen corn, thawed
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Reserved oyster liquor and water to make 1 cup liquid
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1 1/2 teaspoons salt
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1/2 teaspoon cayenne
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DIRECTIONS
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1:
Thaw rock shrimp if frozen. In a heavy 4-quart casserole, fry bacon until limp. Add
onion, garlic and green pepper; cook until onion is translucent but not brown.
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2:
Stir in
corn and tomatoes. Add tomato liquid, reserved oyster liquor, salt and cayenne;
simmer mixture 10 minutes or until corn is tender.
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3:
Add rock shrimp and oysters.
Cook 2 minutes more or until edges of oysters begin to curl.
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4:
Serve at once with hot
bread and cole slaw.
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