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

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

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.

Corn Nut Crusted Shrimp with Scallions in a Corn Broth

Cook along with this multi-award winning chef, Jean-George Vogerichten in his home as he makes a corn nut crusted shrimp in a delicious corn and lime broth.

Type: Dinner

Cuisine: Italian

Keywords: Bolognese, Ricotta, Gnocchi, pasta, Iron Chef, Food Network, Michael Symon

Recipe Yield: 2-4 Servings

Recipe Ingredients:

  • Olive oil
  • 1-pound ground meat (can use whatever you have: beef, pork, veal, chicken, etc)
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 6 oz. can tomato paste
  • 1 cup dry white wine
  • 1 cup whole milk
  • 1 cup water
  • Fresh or dried thyme
  • Butter, for serving
  • Parmesan, for serving
  • ¾ cup all purpose flour, plus more for dusting
  • ½ cup grated Parmesan
  • ½ teaspoon Kosher salt
  • Grated zest from one lemon, optional
  • 1 cup drained whole milk ricotta
  • 1 large egg

Recipe 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.

Editor's Rating:
4.9

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