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. Remove corn kernels from cob using a sharp knife.
2. When the kernels are removed, scrape the length of the cob with the back edge of the knife to extract any remaining liquid. This liquid will add great flavor and assist in the thickening process.
3. Heat peanut oil and butter in a large black iron skillet over medium high heat until the butter is melted.
4. Add onions, garlic, and bell pepper and sauté until limp, about 5 minutes. Add the remaining ingredients and cook for about 5 minutes.
5. Reduce heat, cover and simmer for 15-20 minutes or until the corn is tender.

Shrimp

1. Marinate shrimp in salt, white pepper, Accent, soy sauce, and rice wine.
2. Heat olive oil in black iron skillet until very hot, add shrimp and sauté quickly. Add another 1 tbs of rice wine to the shrimp about halfway through the cooking process.
3. When the shrimp are pink and no longer transparent, remove and add them to the corn mixture above for the last five minutes of their cooking time.