It’s time to cook along with this multi-award winning chef, Jean-George Vogerichten in his home. You won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp – here’s a hint – its corn nuts.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2 servings
Ingredients
For the Shrimp:
- 10 pieces of shrimp (21-25 size count), peeled and deveined
- Salt and pepper
- 1 cup flour
- 4 egg whites, lightly beaten
- 1 cup ground corn nuts
- ¼ cup vegetable or canola oil
For the Broth:
- 2 tbs olive oil
- 2 medium shallots, peeled, sliced thin
- 1-inch piece ginger, peeled sliced thin
- ½ lemongrass stalk, sliced thin
- 1 cup corn kernels
- ½ tsp turmeric powder
- Pinch cayenne powder
- 1 1/3 cups water
- 2 tsp salt
For the Chili Oil:
- ¼ cup olive oil
- 1 tsp Hungarian paprika
- 10 tsp Spanish paprika
Additional Ingredients:
- 3 tsp extra virgin olive oil
- 1 cup corn kernels
- 2 scallions, white and light green part only, sliced thin
- 1 tsp jalapeno, seeded, minced
- 2 tsp cilantro, med chiffonade
- 2 tsp fresh lime juice
- Sea salt/black pepper, to taste
- 2 tsp chives, minced
- Microplane lime zest
EQUIPMENT ESSENTIALS
- 3 Medium bowls (for flour, egg white, and ground corn nuts)
- Colander (to shake off excess mixture from shrimp)
- 2 Medium sauté pans (for frying shrimp and for corn)
- Paper-towel lined plate (to blot shrimp)
- Medium pot (to make broth)
- Blender (to puree broth)
- Fine mesh strainer (to strain broth)
- Small pot (to make chili oil
INSTRUCTIONS
For the Shrimp:
Season shrimp lightly with salt and pepper. Toss with flour and shake out excess. Submerge in egg whites, then toss in the ground corn nuts and drain through a colander shaking off excess. Heat oil in a sauté pan and cook until golden on both sides, then blot well on plenty of paper towels.
For the Broth:
Sweat shallots, ginger and lemongrass in olive oil with ½ tsp of salt until soft then add corn, turmeric, cayenne and water and bring to a boil then turn down to a simmer for 10 minutes. Puree in blender until completely smooth and pass through a fine mesh strainer; push with a ladle to extract all liquid. Season with remaining 1 ½ tsp of salt.
For the Chili Oil:
Combine all ingredients in a small pot and heat to 165 degrees Fahrenheit. Let cool at room temp then strain through a coffee filter.
To Serve:
Sauté corn in extra virgin olive oil and finish with scallions, jalapeno, cilantro and lime juice. Season with salt and spoon into the center of 2 warm bowls. Divide hot broth between the two bowls. Arrange the shrimp around the corn. Sprinkle with the chives. Drizzle with chili oil and finish with microplaned lime zest.
