Shrimp With Corn Butter Recipes

SHRIMP AND CORN IN A BUTTER BATH

Steps:

• Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve.
• Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it's just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
• Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.

SHRIMP WITH CORN BUTTER

Steps:

• In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
• Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
• Strain the broth into a heatproof bowl, discarding the solids.
• Return the broth to the saucepan and bring to a boil.
• Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
• Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes.
• Transfer the mixture to a blender and puree until smooth.
• Strain the puree through a medium sieve set over a bowl.
• Stir in the Butter Buds and season the sauce with salt and pepper; keep warm.
• Set a rack over a baking sheet. Put the rice flour in a pie plate.
• In another pie plate, beat the egg with the milk.
• Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
• Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°.
• Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
• Using a slotted spoon, transfer the shrimp to a paper towel-lined baking sheet and season lightly with salt and pepper.
• Repeat with the remaining shrimp.
• Transfer the shrimp to a platter and garnish with chives and lime wedges.
• Spoon the sauce into a bowl and serve right away.
• MAKE AHEAD The sauce can be refrigerated overnight. Reheat gently before serving.

SHRIMP AND CORN WITH BASIL

Steps:

• Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

SHRIMP AND SWEET CORN MAQUE CHOUX

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
• Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
• Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
• Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.