- 4 ears of corn—kernels cut off and reserved, cobs reserved
- 1/2 onion, quartered
- 1 garlic clove, crushed
- 6 cups water
- 1/2 cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 3/4 cup plus 2 tablespoons Butter Buds (about 2 1/2 ounces; see Note)
- Kosher salt
- Freshly ground pepper
- 1 cup rice flour
- 1 large egg
- 1/2 cup whole milk
- 1 pound shelled and deveined small shrimp
- Vegetable oil, for frying
- Snipped chives and lime wedges, for serving
- 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.
The sauce can be refrigerated overnight. Reheat gently before serving.
Butter Buds are butter-flavored granules. They're available in supermarkets.
Toasty, oaky Chardonnay can often overwhelm food, but when it comes to a rich seafood dish like this, especially when that involves corn and butter, there’s not much better.