Photo: Dana DeVolk
Shrimp Macque Choux
33 ingredients
40 min + 50 min
8 servings
openrecipes
"Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork."
Estimated Nutrition (whole recipe, rough)
2032
Calories
139g
Protein
67g
Fat
217g
Carbs
Counts 25 of 27 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 mini baked pizza crusts
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
- garlic salt to taste
- 1 cup oil for frying
- 8 (6 inch) corn tortillas, cut into strips
- Creamy Jalapeno Sauce:
- 2 cups whipping cream
- 1 cup sour cream
- 1 teaspoon chicken bouillon granules
- 1 tablespoon liquid from the jar of jalapeno peppers
- 2 tablespoons butter
- 1 tablespoon flour
- 2 tablespoons diced jalapeno peppers
- 4 ounces shredded Monterey Jack cheese
- Macque Choux:
- 1 tablespoon vegetable oil
- 1/2 pound salt pork*, julienned
- 6 tablespoons butter
- 1 cup chopped onions
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 5 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 1 (20 ounce) package frozen corn
- 1/2 pound andouille sausage, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup minced fresh parsley
- Creole seasoning to taste
- 2 pounds medium shrimp - peeled and deveined
- 4 cups cooked penne pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes