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Fish and Shellfish, Mains

Sweet corn and shrimp 'risotto'

Sweet corn and shrimp 'risotto'
Los Angeles Times

The taste of corn isn't what it used to be, people complain. And you know what? They're right. There's one very good reason for that -- corn isn't the same plant it used to be. Modern corn, for all its ... Read more

Total time: 1 hour, 15 minutes | Serves 6 to 8
  • 1 pound large shrimp, in shell
  • 1/2 cup chopped green onion (trimmings saved)
  • 1/2 cup diced red bell pepper (trimmings saved)
  • 2 1/2 teaspoon salt, divided
  • 3 to 4 zucchini (4 cups sliced)
  • 6 ears of corn (about 5 cups kernels)
  • 1 tablespoon butter
  • 3/4 cup diced Spanish chorizo or other mildly spicy dried sausage (about 2 ounces)
  • 1/2 cup dry white wine
  • 1/4 cup whipping cream
  • 3 tablespoons slivered basil

Step 1Shell the shrimp, collecting the shells in a small deep saucepan; set the shrimp aside. Add the green onion and red bell pepper trimmings to the saucepan. Barely cover the shells and trimmings with water, about 3 to 3 1/2 cups, and bring to a simmer over medium heat. Cook 30 minutes, then remove from heat and let steep another 30 minutes. Sitr in one-half teaspoon salt and strain into a measuring cup. You should have about 3 cups of shrimp stock; what you don't use for this recipe can be stored tightly covered in the refrigerator.

Step 2Cut the zucchini in quarters lengthwise, then into crosswise slices about three-eighths-inch thick. You should have about 4 cups.

Step 3Cut the corn from the cobs by holding each cob upright in a wide, shallow bowl and cutting away the kernels with a sharp knife. Using the back of the knife, scrape any corn left on the cob into the bowl.

Step 4Melt the butter in a large skillet over medium heat. Add the chorizo and cook until well browned, about 8 to 10 minutes. Add the green onion and red bell pepper and cook until softened, about 5 minutes.

Step 5 Add the zucchini and shrimp and cook for a minute. Season with 2 teaspoons salt. Add the wine and raise the heat to high. Cook until the mixture is reduced to a syrup, about 5 minutes. Add the corn and one-half cup shrimp stock and let it reduce. Add another one-half cup stock and the whipping cream and cook just until slightly thickened and creamy, about 5 minutes.

Step 6Remove the pan from the heat and stir in the slivered basil. Taste and adjust seasoning and serve immediately.


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