Rep Note:
Sautéed Shrimp and Corn with Rice
12 August 2019
¶ On the lookout for an everyday shrimp dish for two, I wound up tweaking something from the past. Nothing goes better with steamed lobster than corn on the cob, and nothing makes a better addition to cold lobster salad than sautéed fresh corn kernels. It occurred to me that the same might be true of shrimp, and it was a good hunch.
Cook up a nice batch of rice. My method takes twenty-five minutes — it’s a combination of boiling and steaming — so there is plenty of time to prep the dish while the rice is on the stove. In the event, I prepped an hour or so ahead — even better. The cooking is a last-minute business.
To prep, soak a dozen cleaned shrimp in water and a shot of white wine. Cut the kernels off of two ears of corn, and stir them with neutral oil, salt, and minced herbs — oregano and parsley were what I had on hand. Make sure that you’ve got a spare teaspoon of cream in the fridge. Finally, mince a shallot.
To cook, blend a splash of oil with a small knob of butter in a hot skillet. Sauté the shallot until it is fragrant. Turn up the heat and sauté the drained shrimp until they turn a nice pink. Then turn the heat down and add the corn mixture, stirring everything well. When the corn is almost cooked — about three minutes — add the teaspoon of cream, and give it a minute to thicken.
Dish out the rice, and spoon the shrimp and corn over it. That’s it!