Shrimp With Corn Butter

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 4 ears 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 water
• 3/4 cup butter buds, plus
• 2 tablespoons butter buds
• kosher salt
• fresh ground pepper
• 1 cup rice flour
• 1 large egg
• 1/2 cup whole milk
• 1 lb shelled and deveined small shrimp
• vegetable oil, for frying
• snipped chives, for serving
• lime wedge, for serving

Recipe

• 1 in a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
• 2 simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
• 3 strain the broth into a heatproof bowl, discarding the solids.
• 4 return the broth to the saucepan and bring to a boil.
• 5 simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
• 6 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 transfer the mixture to a blender and puree until smooth.
• 8 strain the puree through a medium sieve set over a bowl.
• 9 stir in the butter buds and season the sauce with salt and pepper; keep warm.
• 10 set a rack over a baking sheet. put the rice flour in a pie plate.
• 11 in another pie plate, beat the egg with the milk.
• 12 season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
• 13 dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
• 14 in a large saucepan, heat 1 1/2 inches of vegetable oil to 350°.
• 15 add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
• 16 using a slotted spoon, transfer the shrimp to a paper towel–lined baking sheet and season lightly with salt and pepper.
• 17 repeat with the remaining shrimp.
• 18 transfer the shrimp to a platter and garnish with chives and lime wedges.
• 19 spoon the sauce into a bowl and serve right away.
• 20 make ahead the sauce can be refrigerated overnight. reheat gently before serving.