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Sweet Corn Buttered Shrimp
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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

Ingredients

  • 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

Instructions

  • 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.