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Shrimp Brochette over Crispy Okra Corn Maque Choux

Marinated portobello mushrooms sub in for bacon in this utterly satisfying plant based BLT sandwich.

Servings: 1


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


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.