Corn Nut Crusted Shrimp with Scallions and Corn Broth

Jean-Georges Vongerichten — Thu, 17 Sep 2020 19:35:34 +0000

It’s time to cook along with this multi-award winning chef, Jean-George Vogerichten in his home. You won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp – here’s a hint – its corn nuts.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

Makes 2 servings

Ingredients

For the Shrimp:

10 pieces of shrimp (21-25 size count), peeled and deveined
Salt and pepper
1 cup flour
4 egg whites, lightly beaten
1 cup ground corn nuts
¼ cup vegetable or canola oil

For the Broth:

2 tbs olive oil
2 medium shallots, peeled, sliced thin
1-inch piece ginger, peeled sliced thin
½ lemongrass stalk, sliced thin
1 cup corn kernels
½ tsp turmeric powder
Pinch cayenne powder
1 1/3 cups water
2 tsp salt

For the Chili Oil:

¼ cup olive oil
1 tsp Hungarian paprika
10 tsp Spanish paprika

Additional Ingredients:

3 tsp extra virgin olive oil
1 cup corn kernels
2 scallions, white and light green part only, sliced thin
1 tsp jalapeno, seeded, minced
2 tsp cilantro, med chiffonade
2 tsp fresh lime juice
Sea salt/black pepper, to taste
2 tsp chives, minced
Microplane lime zest

EQUIPMENT ESSENTIALS

3 Medium bowls (for flour, egg white, and ground corn nuts)
Colander (to shake off excess mixture from shrimp)
2 Medium sauté pans (for frying shrimp and for corn)
Paper-towel lined plate (to blot shrimp)
Medium pot (to make broth)
Blender (to puree broth)
Fine mesh strainer (to strain broth)
Small pot (to make chili oil

Get Ingredients!

INSTRUCTIONS

For the Shrimp:

Season shrimp lightly with salt and pepper. Toss with flour and shake out excess. Submerge in egg whites, then toss in the ground corn nuts and drain through a colander shaking off excess. Heat oil in a sauté pan and cook until golden on both sides, then blot well on plenty of paper towels.

For the Broth:

Sweat shallots, ginger and lemongrass in olive oil with ½ tsp of salt until soft then add corn, turmeric, cayenne and water and bring to a boil then turn down to a simmer for 10 minutes. Puree in blender until completely smooth and pass through a fine mesh strainer; push with a ladle to extract all liquid. Season with remaining 1 ½ tsp of salt.

For the Chili Oil:

Combine all ingredients in a small pot and heat to 165 degrees Fahrenheit. Let cool at room temp then strain through a coffee filter.

To Serve:

Sauté corn in extra virgin olive oil and finish with scallions, jalapeno, cilantro and lime juice. Season with salt and spoon into the center of 2 warm bowls. Divide hot broth between the two bowls. Arrange the shrimp around the corn. Sprinkle with the chives. Drizzle with chili oil and finish with microplaned lime zest.

Jean-Georges Vongerichten – CookTracks

Corn Nut Crusted Shrimp with Scallions and Corn Broth

Ingredients

EQUIPMENT ESSENTIALS

INSTRUCTIONS