|Jumbo Shrimp with Sweet Corn Succotash, Seared Polenta and Barbecue Butter
Chef James Richardson of Nook – Los Angeles,
Adapted by StarChefs.com
Yield: 4 Servings
- 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
- 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)
- 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
- 8 shrimp, peeled and de-veined, tails on
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.
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.
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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