Shrimp, Mirliton, and Corn Macque Choux

Ingredients: 4 Tablespoons butter 3 Ears of corn, shucked and cut off cob 3 Mirlitons, cooked, peeled and diced 1 Cup chopped onion ½ Cup diced celery ½ Cup diced bell pepper 1 Tablespoon minced garlic 1 Tablespoon minced, fresh thyme 1 Tablespoon Tony’s Chacere’s 1-10 oz. Diced Rotel Tomatoes, drained 1 lb. Peeled shrimp 2 Cups heavy cream ¼ Cup Parmesan, grated ¼ Cup green onions ¼ Cup parsley, minced Directions: 1. Heat butter in sauce pot. Add corn and cook 10 minutes. Add mirlitons and cook for an additional 5 minutes. 2. Add onion, celery, bell pepper, garlic and thyme. Cook for additional 5 minutes. 3. Add Tony’s, rotel tomatoes and cook for 10 minutes until water from tomatoes has evaporated. 4. Stir in shrimp, heavy cream, parmesan cheese and bring to boil; lower fire and simmer for 15-20 minutes until cream thickens slightly. 5. Stir in green onions and parsley. 6, May be served with rice or pasta or polenta. Yields 6-8 servings. Recipe compliments of Chef Patrick Mould.

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