Shrimp And Corn In A Butter Bath Recipes

CAJUN SHRIMP AND CORN

Steps:

• Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
• Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
• Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
• Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

SHRIMP WITH CORN BUTTER

Steps:

• 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.

SHRIMP AND CORN WITH BASIL

Steps:

• Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.