Shrimp With Sweet Corn Sauce Recipes

SHRIMP WITH FRESH CORN GRITS

Steps:

• Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
• Bring broth, milk, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.
• Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.
• Serve shrimp and corn over grits topped with chives.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

SHRIMP AND SWEET CORN MAQUE CHOUX

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
• Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
• Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
• Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

SWEET CORN AND SHRIMP PASTA

Steps:

• Cook pasta according to package directions, omitting salt and fat. Scoop out and reserve 1 cup pasta water. Drain pasta; keep warm.
• Meanwhile, place 1 1/2 cups corn in a mini food processor (reserve remaining 1/2 cup corn); process until almost smooth, scraping sides as needed. Add milk and cornstarch; pulse until well combined. Set aside.
• Melt 1 tablespoon butter in a large skillet over medium-high. Add shrimp; cook until lightly browned and cooked through, about 3 minutes, turning occasionally. Remove shrimp from pan; keep warm.
• Melt remaining 1 tablespoon butter in skillet over medium. Add scallions; cook 1 minute, stirring frequently. Add pureed corn mixture, salt, and pepper; cook until thickened, about 1 minute, stirring constantly. Stir in 1/2 cup reserved pasta water and 1/2 cup reserved corn kernels. Add pasta and shrimp; toss gently to coat. Add remaining pasta water as needed to moisten pasta. Sprinkle evenly with parsley and basil.

SAUTEED SHRIMP WITH CORN IN SPICY WINE SAUCE

Steps:

• Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
• Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
• Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.
• Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
• Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.

SHRIMP WITH SWEET CORN SAUCE

Steps:

• Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala).
• Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
• Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
• Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
• Add the tomato paste and cook over low heat, stirring.
• Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
• Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
• Add to the pan and simmer till reduced.
• Add the shrimp and reserved corn and simmer for about 5 minutes.
• Season to taste with salt and pepper.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• For the Sauce:.
• In a small saucepan warm the peanut oil over medium heat.
• Add the ginger and garlic.
• Cook until golden brown, about 60 to 90 second, stirring often.
• Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
• Remove from heat and set aside at room temperature.
• If made ahead, warm the sauce over medium heat until the marmalade has melted again.
• Shrimp:.
• In a large bowl mix the oil, salt, chile powder, paprika and pepper.
• Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
• Thread shrimp onto metal skewers or you can also use a fish basket.
• Heat grill to 500 to 550 degrees (high heat).
• With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
• Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
• Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
• Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.