Jean-Georges Vongerichten

Jean-Georges Vongerichten

World Famous Chef and Restaurateur

Corn Nut Crusted Shrimp with Scallions and Corn Broth

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


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
  • 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


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.

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