This dish is a play on the Southern shrimp and grits. Instead of a cooked cornmeal porridge, this uses creamy sweet corn. Fresh from the cob is best, but if you tuck some of the year's corn into the freezer, that will work, too. This recipe will serve four people as part of a decadent multi-course meal or two people for a lighter weekday meal.
Ingredients
- 3 cups corn kernels, fresh or thawed from frozen
- 2 cloves garlic, minced, divided
- 3/4 cup 35 percent cream
- 1 tablespoon butter, divided
- 1 teaspoon jalapeño pepper, diced small (optional)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon green onion, sliced thin, plus more for garnish
- 1/2 pound Shrimp (21/25s), raw, peeled and deveined, patted dry*
- Pinch of chili powder
- Salt and pepper to taste
Preparation
*If you would like to use another size of shrimp, just make sure it's raw, and adjust the cooking time to suit the size.
If you have fresh corn available, cut the kernels from the cob, then using the backside of the knife, scrape the cob to release the starchy juices into the kernels.
In a pan over medium-low heat, add a small amount of cooking oil, the onion and half the garlic. Cook until the onion becomes translucent, then add the corn, jalapeno, a half cup of water, the cream, butter and a pinch of salt and pepper. Cook slowly for 20 to 30 minutes, until the corn has softened and the liquid has reduced and thickened.
Once the corn is cooked, be sure there is some liquid left in the bottom. It should still be slightly saucy. Adjust as needed. Remove the pan from the heat and stir in the parsley, green onion and season to taste. Reserve.
In a pan over medium-high heat a small amount of cooking oil until it’s hot (it should start to shimmer but not smoke). Drop in the shrimp making sure they are all flat on the pan. Cook the shrimp until they are cooked about half way through and starting to get browned on the edges.
Remove the pan from heat and add the reserved butter and garlic. Toss the shrimp to coat them in butter. Season with salt and a pinch of chili powder. Toss again and reserve.
To serve, spoon equal amounts of the corn onto a plate (or soup bowl) and top with the warm shrimp. Garnish with green onion.
