Shrimp Brochette over Crispy Okra Corn Maque Choux
![](https://images.getbento.com/accounts/876217367171c21f2948fb47910867f0/media/images/67194thumbnail6.png?w=1200&fit=max&auto=compress,format&cs=origin)
Marinated portobello mushrooms sub in for bacon in this utterly satisfying plant based BLT sandwich.
Servings: 1
INGREDIENTS
4 ounces shrimp white peeled and deveined tail-on 21/25 count
2 each skewer bamboo 6 Inch
3 ounces bacon layflat center-cut 14-18 per pound applewood smoked gas flushed
4 ounces pickled okra
4 ounces vegetable blend roasted corn & peppers
.50 ounces blackened redfish seasoning
2 ounces heavy whipping cream
4 ounces salted butter solid usda AA
1 fluid ounces worcestershire sauce
.25 ounces rosemary herb
1 each lemon
.50 ounces peeled garlic
4 ounces seasoned fish fry batter mix
2 ounces cherry tomato
DIRECTIONS
1. Shrimp brochette: use three pieces of bacon and slice them in half. Season six shrimp with the blackened redfish seasoning liberally. Then wrap each piece of shrimp with a half slice of bacon. Once wrapped, skewer three shrimp on skewer. Bake at 425˚ F for approx. 8 minutes until bacon is crisp.
2. Corn Maque Choux: In a saute pan over medium heat, add the roasted corn blend and the halved cherry tomatoes and season with blackened redfish seasoning. Allow the mixture cook approx. 2 minutes then add the 2 ounces of heavy cream and allow to reduce.
3. Crispy Okra: Slice the pickled okra thinly and toss it in the seasoned fish fry. Fry at 350˚ F until very crispy, approx. 2-3 minutes. Once complete, fold into the corn maque choux mixture. Make sure to save some to garnish with at the end.
4. Nola Style BBQ Butter: Allow the butter to reach room temp and soften. Add 1 teaspoon diced rosemary, Worcestershire sauce, the zest of 1 lemon, and a pinch of blackened seasoning and fold all ingredients together. For the dish, brush butter over the shrimp brochette to add a wonderful flavor.
Content provide by, Sysco and Chef Raymond Yakelis.