Ghee sautéed shrimp gets the ultimate summer treatment in this delicious recipe. Sweet summer corn shines when cooked with our Milk Masala and aromatics like onions, garlic and fresno chilis. Add in some zucchini and finish with fresh cilantro to make this delicate dish - perfect with some crusty bread and plenty of sunshine!
Recipe and photos by Chef Douglas Katz
20 21/25 size gulf shrimp or 12 U15 size, peeled, deveined, rinsed, patted dry and chilled
4 tbs (2 additions) ghee or olive oil
kosher salt to taste
cayenne pepper to taste
1 small yellow onion, peeled and diced
1 tbs garlic, minced
1 tbs PUR Spices MILK MASALA
2 cups sweet corn (about 4-6 ears), cut from the cob, all threads removed
1/4 cup white wine
1 Fresno chili or other favorite mild to medium hot red pepper, seeded and diced
1 medium zucchini, rinsed, patted dry, ends removed and diced
1/4 cup water or chicken stock
1/2 lemon (juice), freshly squeezed
2 tbs unsalted butter
2 tbs cilantro leaves, picked and chopped
Heat a 10 inch heavy sauté pan over medium high heat.
Season the shrimp with kosher salt and cayenne pepper, about 1 tsp salt and 1/2 tsp pepper.
Add the ghee or olive oil to the hot pan and heat to a ripple.
Add the seasoned shrimp to the pan and allow to sauté until golden, about 2 minutes.
Turn shrimp and continue cooking for 30 seconds and remove to a plate to keep warm,
Drain the pan of any excess oil, reheat over medium high heat.
Add 3 tbs of fresh ghee or oil to the pan.
When hot, add the onion and season with kosher salt and cayenne to taste.
Cook the onions, stirring occasionally until translucent, about 3 minutes.
Add the garlic and stir to combine.
Add the Milk Masala to the pan, making sure there is enough fat to sauté the spice.
Cook for 1 minute, scraping any bits that get stuck to the pan.
Add the corn and cook for 2 minutes, stirring occasionally, and seasoning again to taste.
Deglaze the pan with the white wine.
Add the chili and zucchini and cook, stirring occasionally until tender, about 5-7 minutes.
Add the water or chicken stock and simmer for 3 minutes.
Add the shrimp, the lemon juice and butter and continue cooking until the butter is melted.
Add the cilantro and serve on a platter with crusty bread