BREADA – Cultivating Local Markets

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Seared Shrimp with Lemon Creamed Corn and Cilantro

Posted under Main Entrees

Recipe by chef Kelley McCann

Ingredients

  • 24 each Louisiana Shrimp
  • 1 quart heavy cream
  • ¼ cup white wine
  • 2 T Dijon mustard
  • 2 lemons with zest
  • 1 shallot
  • 2 T chopped Garlic
  • 2 T chopped Cilantro
  • Salt and Pepper
  • Creole Seasoning
  • ½ cup chopped red onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 1 quart corn
  • ¼ cup shredded parmesan

 

In a medium sized pot, sweat out red onion, bell peppers and garlic.  Deglaze pot with white wined and vinegar and allow to reduce.  Add corn, cream, mustard and lemon juice and continue to cook for 20 minutes stirring occasionally.  Once thickened, season with salt, pepper and zest then puree half of the mixture and return puree back to pot.  Season shrimp with creole seasoning and saute on medium high heat.  Separate the corn mixture to four plates, evenly distribute the shrimp, sprinkle with fresh cilantro and enjoy!