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Sweet Corn Buttered Shrimp

Sweet Corn Buttered Shrimp

A dish to make at the peak of summer corn season. Pair this dish with a medium-bodied barrel-aged Alsatian Pinot Blanc or a Brut Rosé Crémant d' Alsace.
Course Main Dishes, Main Dishes and Wine Pairings
Cuisine American
Keyword Sweet Corn and Buttered Shrimp
Author Jane, adapted from "The Saltwater Table," Whitney Otawka


  • 5 ears sweet corn, shucked
  • 1 tablespoon unsalted butter
  • 1/4 cup white onion, minced
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1-1/4 teaspoon kosher sea salt
  • 3/4 lb. shrimp, peeled and deveined
  • 2 tablespoons dry white wine
  • 1 bay leaf
  • 1/2 scant teaspoon sweet smoked paprika or sweet paprika
  • 3 tablespoon fresh cilantro, parsley and chive, chopped


  • Remove the corn kernels from the cobs by standing the ears over a baking sheet. Start at the top of the cob and cut down the sides with a sharp knife
  • In a large cast-iron pan, heat 1 tablespoon of butter over medium-high heat. Add the corn kernels and onion and sauté, stirring occasionally until the corn just starts to take on char marks, about 7-10 minutes. Add the cream and reduce for about 1 minute. Sprinkle with 1 teaspoon of salt and stir to combine, remove from heat. Cover with foil to keep warm and set aside.
  • Cut the shrimp into bite-size pieces and set aside.
  • In a small sauce pan over low heat, add the wine, 1/4 teaspoon of salt, and 1/2 cup butter. Melt the butter and bring to a simmer. Add the shrimp and bay leaf and gently poach the shrimp for about 3-5 minutes or until the shrimp is cooked through. Remove the shrimp with a slotted spoon.
  • To serve: Spoon the corn into a shallow serving bowl and top with the poached shrimp pieces. Garnish with a dusting of smoked paprika and a sprinkling of the fresh mixed herbs.