Corn Nut Crusted Shrimp, Corn, Scallions, Fragrant Corn Broth and Lime / CHEF JEAN-GEORGES VONGERICHTEN (S3/Ep.03)

It’s time to cook along with this multi-award winning chef IN HIS HOME KITCHEN. In this episode, you won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2 servings 

INGREDIENTS

For the Shrimp:

10 pieces of 21-25 count shrimp, peeled, deveined

Salt and pepper

1 cup flour

4 egg whites, lightly beaten

1 cup ground corn nuts (preferably quicos brand)

¼ cup neutral oil

For the Broth:

2 Tbs. olive oil

2 medium shallots, peeled, sliced thin

1-inch piece ginger, peeled sliced thin

½ lemongrass stalk, sliced thin

1 cup corn kernels

½ tsp turmeric powder

Pinch cayenne

1 1/3 cups water

2 tsp salt

For the Chili Oil: 

¼ cup olive oil

1 tsp Hungarian paprika

10 tsp Spanish paprika

Additional Ingredients:

3 tsp extra virgin olive oil 

1 cup corn kernels

2 scallions, white and light green part only, sliced thin

1 tsp jalapeno, seeded, minced

2 tsp cilantro, med chiffonade

2 tsp fresh lime juice

Sea salt/black pepper, to taste

2 tsp chives, minced

Microplane lime zest 

EQUIPMENT ESSENTIALS

- 3 Medium bowls (for flour, egg white, and ground corn nuts)

- Colander (to shake off excess mixture from shrimp)

- 2 Medium sauté pans (for frying shrimp and for corn)

- Paper-towel lined plate (to blot shrimp)

- Medium pot (to make broth)

- Blender (to puree broth)

- Fine mesh strainer (to strain broth)

- Ladle (to help strain broth)

- Small pot (to make chili oil)

- 2 bowls (for serving)

For recipe instructions, visit www.CookTracks.com. 

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