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Country Kitchen
June 1, 2011 Previous Recipe | Next Recipe
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YELLOW CUPCAKES WITH CHOCOLATE CREAM FILLING AND PECAN BROWN SUGAR BUTTERCREAM
ROAST FUDGE FARMS PORK CHOP WITH THYME ROASTED POTATOES AND SUNBURST SQUASH PAN SAUCE
GRILLED BAYOU LA BATRE SHRIMP WITH CREAMED CORN PUREE AND ROAST SPRING ONION
AN SEARED GULF RED SNAPPER WITH OAKVIEW FARMS GRANARY CORN GRITS AND ALABAMA VEGETABLE RATATOUILLE
GRILLED BAYOU LA BATRE SHRIMP WITH CREAMED CORN PUREE AND ROAST SPRING ONION

Creamed Corn Puree
5 ears of corn
3 cups of heavy cream
salt and pepper to taste

Roast Spring Onion
6 spring onions
2 tablespoon olive oil
salt and pepper to taste

Grilled Gulf Shrimp
2 pounds Gulf shrimp
Salt and white pepper to taste
Oil

Clean the corn, remove the husk and silk. Cut the corn from the cob and reserve both. Place kernels and cream in a heavy sauce pot. Using a spoon scrape the cobs over the pot to extract the starch. Simmer for 30 minutes. Using a food processer or blender puree the mixture and season to taste. Strain mixture.

Preheat oven to 375F. Trim the tops off the spring onions and reserve. Halve the onions. In a large mixing bowl toss the onions in the olive oil and salt and pepper. Place on a sheet pan lined with parchment paper and roast for 15-20 minutes.

Oil the grill, season the shrimp with salt and white pepper and grill.





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