F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Popcorn Shrimp with Corn Butter
© Marcus Nilsson

Popcorn Shrimp with Corn Butter

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 4
  • MAKE-AHEAD

Chef Chris Shepherd's popcorn shrimp is like movie theater popcorn at its best. To imitate the buttery flavor, he makes a sauce with fresh corn, a touch of cream and Butter Buds, which are store-bought, butter-flavored granules.

  1. 4 ears of corn—kernels cut off and reserved, cobs reserved
  2. 1/2 onion, quartered
  3. 1 garlic clove, crushed
  4. 6 cups water
  5. 1/2 cup heavy cream
  6. 1 tablespoon cornstarch mixed with 1 tablespoon of water
  7. 3/4 cup plus 2 tablespoons Butter Buds (about 2 1/2 ounces; see Note)
  8. Kosher salt
  9. Freshly ground pepper
  10. 1 cup rice flour
  11. 1 large egg
  12. 1/2 cup whole milk
  13. 1 pound shelled and deveined small shrimp
  14. Vegetable oil, for frying
  15. Snipped chives and lime wedges, for serving
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Notes Butter Buds are butter-flavored granules. They’re available in supermarkets.

Suggested Pairing

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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.