Corn Puree With Prawns
Ingredients
- 16 ounces can of corn kernels, strained and liquid saved
- ½ onion, finely diced
- 2 garlic cloves, smashed and chopped
- olive oil, olive oil
- couple of springs thyme
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- salt, salt
- pepper, pepper
- paprika, paprika
Instructions
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 213mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3.2mg | Calcium: 30mg | Iron: 0.6mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.