Cajun Seafood-Stuffed Heirloom Tomatoes with Corn Macque Choux
I was inspired to create this dish after a recent vacation to New Orleans. The food
was fantastic; the hospitality even better. This dish is a play off a Cajun entrée –
stuffed shrimp – but makes use of the seafood more available to us in L.A., as well
as the bounty of heirloom tomatoes in season this time of year.
For Filling:
For Topping:
For Macque Choux:
1 lb. 21-25 count shrimp; peeled and
½ C. breadcrumbs
3 TB. Butter
1/3 C. olive oil
4 fresh ears of corn; kernels sliced
deveined; reserve shells. Chop
shrimp.
2 bay leaves
1 C. water
1/3 C. parmesan cheese
2 TB. Finely chopped parsley
3 TB. Butter
from the cob
¼ C. sliced green onions (reserved
from above)
1 tsp. granulated garlic or 3 cloves
fresh garlic
¼ C. finely diced celery
3-4 small to medium heirloom
4 garlic cloves
tomatoes, chopped (the riper the
better)
3 scallions – White part finely diced;
finely slice the green part
1/3 C. heavy whipping cream
3 TB flour
1 tsp. peach balsamic vinegar (if you
don’t have this, use white wine vinegar
1 6-oz can white crabmeat
instead)
1 tsp. Cajun seasoning
Salt and pepper to taste
½ tsp. dried thyme
¼ C. breadcrumbs
Salt and pepper
3 large beefsteak tomatoes (or similar)
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THE CONE - ISSUE #10 - SUMMER 2016