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BOURBON-GRILLED JUMBO SHRIMP WITH CREAMED CORN SAUCE AND
LOBSTER HUSHPUPPIES
Serves 6.
BOURBON-GRILLED SHRIMP:
36 jumbo shrimp, peeled and deveined, but tails left on
12 wooden skewers, soaked in water for 30 minutes
For The Marinade:
1 Tablespoon minced garlic
1½ teaspoons freshly ground black pepper
1 Tablespoon chopped fresh basil
½ cup olive oil
Combine, add the shrimp, cover, and marinate them for 1 hour in the refrigerator.
For The Bourbon Butter:
8 Tablespoons (4 ounces) unsalted butter
1 firmly packed Tablespoon light brown sugar
1 Tablespoon Bourbon
Dash kosher salt
Dash freshly ground black pepper
Melt the butter in a small saucepan over medium-high heat. Add the brown sugar, Bourbon, salt and pepper and cook for 3 to 5 minutes, or until the mixture comes to a foam, which is when butter accepts flavors best. Set aside.
To Grill the Shrimp:
1. Prepare a hot grill or grill pan.
2. Working with 6 shrimp at the time, lay the shrimp flat, side by side, and all turned the same way. Push 2 skewers through each set of six, sliding 1 skewer through at the point that the meat and tail meet and
the 2nd skewer through at the other end. This will keep the shrimp from twisting on the skewer.
3. Grill the shrimp for 2 to 3 minutes per side, basting them with Bourbon Butter several times, and again when they come off of the grill. Be careful not to overcook. Serve immediately
CREAMED CORN SAUCE:
3 large ears fresh yellow corn
5 Tablespoons unsalted butter
¾ cup chopped onion
1 ¾ teaspoons minced garlic
1 cup heavy whipping cream
1/3 cup milk
¾ teaspoon chopped fresh thyme (fresh basil or oregano may be substituted)
1½ teaspoons kosher salt
¼ teaspoon white pepper
Dash cayenne pepper
Dash freshly grated nutmeg
1. Cut the corn kernels off of the cobs. You will need 2 ½ cups of kernels. Using a knife, scrape the cobs over a bowl to extract their “milk.” Reserve.
2. Heat 4 Tablespoons of the butter in a large sauté pan over medium-high heat until foaming. Add the onion and garlic and sauté, stirring occasionally, for about 2 minutes, or until soft. Add the corn kernels, stir well, and sauté for 2 minutes more. Do not brown.
3. Add ¾ cup of the cream, the milk, “corn milk”, thyme, salt, pepper, cayenne pepper and nutmeg and stir well. Put half of this mixture in a blender and pulse just enough to cut up the corn. Remove, and put the other half in the blender. Puree this well, adding up to 2 Tablespoons of the cream if necessary. Combine the two mixtures.
4. Combine the corn with the remaining 2 Tablespoons heavy cream in a heavy-bottomed saucepan and bring them to a boil. Slowly stir in the remaining Tablespoon of unsalted butter. Serve immediately.
LOBSTER HUSHPUPPIES
Makes 3 dozen.
1 cup + 1 teaspoon self-rising flour
1 cup + 1 teaspoon yellow cornmeal
2 Tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon white pepper
2 eggs 1 cup buttermilk
2 Tablespoons unsalted butter, melted
½ cup chopped, cooked lobster meat
¼ cup chopped fresh basil
Peanut oil for frying
Fry-Daddy or other small deep fat fryer
1. Combine 1 cup of flour, 1 cup of cornmeal, the sugar, salt and pepper and mix well. Whisk together the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients. Fold in the lobster and basil and let set for 15 minutes. 2. Heat the oil to 350F. When hot, test a hushpuppy. When the constancy is correct, it should go to the bottom without breaking up. If it does break apart, add the remaining teaspoons of flour and cornmeal to the batter. 3. Once they pass the consistency test, you may begin to fry the hushpuppies. Put several the fryer but don’t crowd them or the temperature of the oil will drop and the hushpuppies will become greasy. Fry for 3 to 4 minutes, stirring them a little to make them brown evenly. They are done when they turn a nice golden brown. Place the hushpuppies on paper towels to drain. You may keep them warm in a 200 oven they are all fried.
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