Curried Corn with Shrimp

2011 Cooking Channel, LLC. All rights reserved.
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings (3/4 cup corn and about 5 shrimp per serving)
LEVEL: Easy

ingredients

  • 6 ears corn, shucked
  • 1 cup half-and-half or milk
  • 1 pound large shrimp, peeled and deveined
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon mustard seeds
  • 1/8 teaspoon turmeric
  • 4 to 6 dried whole red chiles
  • 1 1/2-inch piece ginger, peeled and finely grated
  • Freshly ground black pepper
  • 10 to 12 fresh curry leaves or 1/2 cup fresh cilantro leaves
  • Lime wedges, for serving
  • Tomato chutney, for serving
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Directions

Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.

Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.

Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.

Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)

Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney.

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  • on July 17, 2012

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    good recipe

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  • on August 04, 2011

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    This was really good and fairly easy. With fresh corn, I rarely have patience to do anything but a quick boil or grill and eat but this preparation was totally worth the wait. The spicy notes were a great contrast to the corn's summer sweetness.

    It would be easy to overcook the shrimp at the end so watch that final step. I also DID use the curry leaves but am curious now how the cilantro substitution would work if you don't have such leaves locally. Really yum summer recipe. Would also be fun to try with frozen corn off-season to see if you could get the flavors anywhere close.

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