Shrimp With Corn Butter

READY IN: 1hr 20mins




  • 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.