Maque Choux with Shrimp

Ingredients

• 2 slices bacon, chopped
• 2 tablespoons unsalted butter, divided
• 3 garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 1 red bell pepper, stemmed, seeded, finely chopped
• 1 jalapeno, stemmed, seeded, and finely chopped
• 5 small okra, stemmed, thinly sliced
• 10 ounces frozen corn
• 4 scallions, white parts discarded, green parts thinly sliced
• Kosher salt and black pepper
• 8 ounces medium shrimp, peeled, tails left on
• 2 tablespoons olive oil

Directions

1. Place the bacon in a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Cook it for about 7 minutes, stirring frequently with a wooden spoon, until it is crisp. Take the pan off the heat, lift out the bacon with a slotted spoon, and leave as much of the rendered fat in the skillet as you can. Put the bacon aside.
2. Add 1 tablespoon butter to the skillet. Put it back over medium-high heat, then stir in the garlic, shallots, peppers, and jalapenos. Cook for about 5 minutes, until the shallots pick up a little color. Raise the heat to high, add the okra and corn, and cook for about 6 minutes, stirring often, until the corn is lightly browned.
3. Take the skillet off the heat. Stir in the butter and scallions until everything is well combined. Add salt and pepper to taste, then set the maque choux aside.
4. Meanwhile, position the top oven rack about 8 inches from the broiler and heat the broiler to high. Toss the shrimp with the oil, plus a pinch of salt and pepper. Spread them in one layer on an aluminum foil-lined baking sheet. Broil for 3 to 4 minutes total, turning them over halfway through with tongs, until the shrimp are pink.
5. Spoon the shrimp over the maque choux, then scatter the bacon on top.