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SWEET CORN
THE LAST REMNANT OF SUMMER

Chef James Richardson of Nook - Los Angeles, CA
Chef James Richardson

Nook
11628 Santa Monica Blvd.
West Los Angeles, CA 90025
(310) 207-5160

Jumbo Shrimp with Sweet Corn Succotash, Seared Polenta and Barbecue Butter
Chef James Richardson of Nook – Los Angeles, CA
Adapted by StarChefs.com
October 2006

Yield: 4 Servings

Jumbo Shrimp with Sweet Corn Succotash, Seared Polenta and Barbecue Butter on StarChefs.com Ingredients:

    Barbecue Spice:
  • 12 Ancho chilis, toasted, seeded, and ground
  • 1 cup dark chile powder
  • 8 Tablespoons coriander
  • 4 Tablespoons cumin
  • 3 Tablespoons sweet paprika
  • 4 Tablespoons garlic powder
  • 1 teaspoon cinnamon

    Barbecue Butter:
  • 1 cup shallots, thinly sliced
  • 2 cups dry white wine
  • 1 Tablespoon black peppercorns
  • 1 bay leaf
  • 2 cups cream
  • 1 pound cold butter, cut into pieces
  • 2 Tablespoons barbecue spice (see recipe)

    Succotash:
  • 2 ears corn (cut from cob)
  • 1 red bell pepper, julienne
  • 1 poblano pepper, julienne
  • 1 bunch green onion, sliced thin on bias
  • 1 teaspoon minced garlic
  • Juice from ¼ lemon
  • Pinch barbecue spice
  • Salt and pepper

    To Serve:
  • Polenta
  • 8 shrimp, peeled and de-veined, tails on

Method:
For Barbecue Spice:
Mix all ingredients.

For Barbecue Butter:
Add shallots, wine, peppercorns, and bay leaf to a sauce pan and reduce until wine is almost gone. Add cream and cook until cream is reduced by half, and mixture is thick enough to coat a spoon. Strain into another sauce pan and whisk in cold butter a piece at a time until incorporated. Add barbecue spice, taste and adjust seasoning. Keep warm until use.

For Succotash:
Sauté until cooked through. Season with salt, pepper, barbecue spice, and lemon juice.

To Assemble and Serve:
Cook polenta and spread on a half sheet tray to cool. Cut into portions with a 2½-inch ring. Brown polenta on both sides, place in the center of plate and keep warm.
Sauté the shrimp in canola oil until pink. Add ½ cup succotash. Top polenta with shrimp and succotash mixture and garnish with 2 ounces of the sauce.

Wine Pairing:
A Sauvignon Blanc pairs well with shrimp, plus it’s acidic enough to stand up to the heat of barbecue spice. Try a 2005 Frog's Leap Sauvignon Blanc from Napa Valley.


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  • LA Rising Stars 2006: James Richardson
  • LA Rising Stars 2006: Sean Hardy

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