Rating: 5 stars
5950 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5950
  • 5,950 Ratings

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. Plus: More Best New Chefs 

Chris Shepherd
July 2013

Gallery

Credit: © Marcus Nilsson

Recipe Summary

active:
45 mins
total:
2 hrs
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Advertisement
Advertisement