Taking classes from a chef it’s an honor. When the chef acquired her experience and partially trained with a Michelin chef after graduating from culinary school, it is surreal and I am still pinching myself at the opportunity that was given to me.
Being taught personally and cooking with a chef I must admit it is nerve-wracking.
Fortunately for me, my friend and Eliane, Chef-owner of La Serviette Blanche and Born To Taste, it is a pure delight to cook and work with. Not only she makes you completely at ease, but she shares her recipes openly and with lots of love.
Cooking is her passion. The passion that transcends to you, or in this case, me.
Here tonight is Chef Eliane’s recipe that I slightly changed. She served it with scallops, I used Prawns. The result was the same: utterly delicious.
I have added the picture of the meal she prepared with scallops in the picture gallery. Either way, this dish is fabulous and so easy to make.
A sweet corn puree that will make you want to lick the plate with prawns cooked to perfection and with a hint of heat from the paprika. A small amount of
Basil oil all around the dish will enhance the flavor.
I did not use fresh corn, or corn in the cob, for this recipe. We used canned corn that we reheated then placed in a blender or food processor.
Cook the onion to translucent, being aware that they do not turn golden brown which will give more of a nutty flavor to your dish.
Shrimps or Prawns?
Love them both, however, the shrimps are a lot more cost-effective.
Even though shrimps and prawns belong to the Decapod crustaceans family, meaning that they both have ten legs and possess external skeletons, they have different anatomy, size and live in different types of water.
Shrimps are marine, meaning live in saltwater, while the prawns live strickly in freshwater.
Scallops seared in butter for a couple of minutes per side is a superb substitution.
How crazy this may sound to you, but just the corn puree is wonderful as baby food too to introduce your child to corn. However, omit the paprika.
Corn Puree With Prawns
- 15.25 ounces corn kernels 1 15.25 ounces can of corn kernels, strained and liquid saved
- 0.5 onion 1/2 onion, finely diced
- 2 garlic cloves 2 garlic cloves smashed and chopped
- olive oil olive oil
- thyme thyme, couple of springs
- 0.50 cup heavy cream 1/2 cup heavy cream
- 2 tablespoons unsalted butter 2 tablespoons unsalted butter
- salt salt
- pepper pepper
- paprika paprika
- Add olive oil in a pan, when hot but not smoking add the onions. Cook until they are translucent over medium heat. Add the garlic and stir for a minute.
- Add corn, season with salt and pepper, and sauté at medium-high for 1 to 2 minutes.
- Stir in the thyme, add the corn juice, and bring to a boil. Once it boils reduce the heat to low and simmer for 5 minutes.
- Add the heavy cream and cook for another 5 minutes.
- Place the corn cream into a blender. Pulse a couple of times and then puree (using the puree setting if you have it on your blender)
- Pass thru a sieve and toss all the corn outer small shell.
- If not ready to serve place in a small ovenproof pan, cover with parchment paper, and place in the oven at 100F to keep warm.
- Season the prawns with salt, pepper, and paprika on all sides. Melt the butter in a large skillet over medium-high. Add the prawns and cook shaking the pan and turning the prawns once until done.
- Arrange on a plate by placing a couple of tablespoons of corn puttee, Top with the prawns and basil oil around it.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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