Shrimp With Corn Butter
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
- 4 ears corn, kernels cut off and reserved, cobs reserved
- 1⁄2 onion, quartered
- 1 garlic clove, crushed
- 6 cups water
- 1⁄2 cup heavy cream
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
- 3⁄4 cup Butter Buds, plus
- 2 tablespoons Butter Buds
- kosher salt
- fresh ground pepper
- 1 cup rice flour
- 1 large egg
- 1⁄2 cup whole milk
- 1 lb shelled and deveined small shrimp
- vegetable oil, for frying
- snipped chives, for serving
- lime wedge, for serving
directions
- 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.
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RECIPE SUBMITTED BY
Air Force Mama
United States