Nothing pairs better with butter garlic shrimp than corn puree. The silky smooth sweetness of the puree melts in your mouth, and the sexy garlic spiked buttery shrimp sauteed to just the right bite. MMMM Good!
When you are searching for the leave it all on the table dish, look no further. This masterpiece of goodness is going to set the mood for a romantic good eating night on the town. Succulent jumbo shrimp tossed in butter garlic sauce pairs nicely when placed on top of silky smooth corn puree.
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Did You Know
Garlic is one of the healthiest foods on earth. Garlic is very low in calories but very high in nutrition. It also has great health properties: anti blood coagulation, antioxidant, antiviral, antimicrobial, lowers cholesterol, reduces blood pressure, anticancer properties and really helps fight the common cold. No one may not want to smell anything you are saying but, you will be living healthy.
Ingredients Butter Garlic Shrimp & Corn Puree
1 lb. Jumbo Shrimp
1/2 cup finely chopped onion
4 garlic cloves minced
8 Tbsp butter
1/2 tsp lemon juice
salt and black pepper to taste
Corn puree
4 Ears Sweet Corn
1 Shallot
1 cup chicken broth
2 Tbsp butter
1 Tbsp olive oil
11/3 cup heavy cream
1/2 salt (to taste)
1 pinch cayenne pepper
Let's Cook!
Remove the husk and silk from the ear of corn. Rinse the corn. Place a bowl upside down in a larger bowl. Place the corn on top of the bowl to cut downward so the kernels will fall in the larger bowl.
In a small sauce pan add in butter over medium heat and finely chopped shallots. Cook until they are tender.
Add the corn and chicken broth to the sauce pan.
As the corn cook add in the olive oil, kosher salt, and black pepper. Continue to cook the corn over low heat for 10 minutes.
Transfer the corn kernels and some of the broth to a
. Blend the corn on the puree setting until the corn is silky smooth.
Place a strainer over the sauce pan and press through the puree leaving the unwanted pieces of corn.
Over low heat add in heavy cream and cayenne pepper for a small kick of heat.
Peel and clean the shrimp. Remove the vein, rinse well. In a small non-stick frying pan melt the butter and add the minced garlic and onions. Cook shrimp for about 4 minutes on one side.
Add salt and pepper to taste and flip the shrimp and cook. Add 2 tablespoons of butter at the end and allow to sauté 2-3 minutes.
Pour corn puree in a small bowl top with shrimps garnish with green onions cut on a bias. Ready to serve.
Bon Appetit, ENJOY!
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