Ingredients
-
4
-
1/2
-
1
-
6
-
1/2
-
1
-
1
-
3/4
-
2
-
-
-
1
-
1
-
1/2
-
1
Directions
Shrimp With Corn Butter, Adapted from missE on Foodgasms, Adapted from missE on Foodgasms
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Steps
|
1
Done
|
In a Large Saucepan, Combine the Corn Cobs With the Onion, Garlic and Water and Bring to a Boil. |
|
2
Done
|
Simmer Over Moderately Low Heat, Stirring Occasionally, Until the Broth Is Well-Flavored and Reduced to About 2 Cups, About 40 Minutes. |
|
3
Done
|
Strain the Broth Into a Heatproof Bowl, Discarding the Solids. |
|
4
Done
|
Return the Broth to the Saucepan and Bring to a Boil. |
|
5
Done
|
Simmer Over Moderate Heat Until Reduced to 1 Cup, 7 to 10 Minutes. |
|
6
Done
|
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. |
|
7
Done
|
Transfer the Mixture to a Blender and Puree Until Smooth. |
|
8
Done
|
Strain the Puree Through a Medium Sieve Set Over a Bowl. |
|
9
Done
|
Stir in the Butter Buds and Season the Sauce With Salt and Pepper; Keep Warm. |
|
10
Done
|
Set a Rack Over a Baking Sheet. Put the Rice Flour in a Pie Plate. |
|
11
Done
|
in Another Pie Plate, Beat the Egg With the Milk. |
|
12
Done
|
Season the Shrimp With Salt and Pepper and Dust Them in the Rice Flour, Tapping Off the Excess. |
|
13
Done
|
Dip the Dusted Shrimp in the Egg, Then Dredge Again in the Flour; Transfer to the Rack. |
|
14
Done
|
in a Large Saucepan, Heat 1 1/2 Inches of Vegetable Oil to 350. |
|
15
Done
|
Add Half of the Shrimp to the Oil and Fry Until Golden and Crisp, About 2 Minutes. |
