GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
- Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
- Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
SHRIMP WITH CORN BUTTER
Make and share this Shrimp With Corn Butter recipe from Food.com.
Provided by Mebriella
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
- Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
- Strain the broth into a heatproof bowl, discarding the solids.
- Return the broth to the saucepan and bring to a boil.
- Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
- Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes.
- Transfer the mixture to a blender and puree until smooth.
- Strain the puree through a medium sieve set over a bowl.
- Stir in the Butter Buds and season the sauce with salt and pepper; keep warm.
- Set a rack over a baking sheet. Put the rice flour in a pie plate.
- In another pie plate, beat the egg with the milk.
- Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
- Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
- In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°.
- Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
- Using a slotted spoon, transfer the shrimp to a paper towel-lined baking sheet and season lightly with salt and pepper.
- Repeat with the remaining shrimp.
- Transfer the shrimp to a platter and garnish with chives and lime wedges.
- Spoon the sauce into a bowl and serve right away.
- MAKE AHEAD The sauce can be refrigerated overnight. Reheat gently before serving.
Nutrition Facts : Calories 983.9, Fat 33.4, SaturatedFat 16.7, Cholesterol 467.1, Sodium 1396.9, Carbohydrate 126.4, Fiber 8.1, Sugar 15.2, Protein 50.4
CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
SHRIMP AND CORN IN A BUTTER BATH
This dish is inspired by the flavors of a classic shrimp boil, including andouille, potatoes, corn, Old Bay and garlic. However, we upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping and sopping up all that extra sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve.
- Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it's just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
- Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
SHRIMP AND CORN WITH BASIL
Steps:
- Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
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5/5 (1)Total Time 45 mins
- Put the dried shrimp in a bowl and cover with hot water. Let stand for 30 minutes. Drain and finely chop the shrimp.
- In a large skillet, melt 3 tablespoons of the butter. Add the shrimp, scallion whites and sliced chile and cook over moderate heat until the scallion is softened, about 2 minutes. Add the corn kernels and stir well. Add the sugar and fish sauce and cook, stirring occasionally, until the corn is crisp-tender, about 5 minutes. Stir in the remaining 1 tablespoon of butter and the scallion greens, season with salt and serve.
POPCORN SHRIMP WITH CORN BUTTER RECIPE - CHRIS SHEPHERD …
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5/5 Total Time 2 hrs
- In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes. Strain the broth into a heatproof bowl, discarding the solids.
- Return the broth to the saucepan and bring to a boil. Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes. Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes. Transfer the mixture to a blender and puree until smooth. Strain the puree through a medium sieve set over a bowl. Stir in the Butter Buds and season the sauce with salt and pepper; keep warm.
- Set a rack over a baking sheet. Put the rice flour in a pie plate. In another pie plate, beat the egg with the milk. Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess. Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
- In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shrimp to a paper towel–lined baking sheet and season lightly with salt and pepper. Repeat with the remaining shrimp.
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