Corn-Coconut Poached Shrimp

An unforgettable blend of corn and coconut in a milk broth poaching succulent shrimp. The texture story of this dish is as bright as the summer sun. It's delicious served over rice and garnished with fresh cilantro, mint, and a lime wedge.

By @lahbco

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 2 2 corn cobs
• 14 oz 1 (14oz) can coconut milk
• 25 20-25 medium shrimp (peeled, tail on, deveined)
• 1 tbsp 1 tbsp olive oil
• 0.5 tbsp 1/2 tbsp lemongrass
• 4 4 garlic cloves
• 0.5 tsp 1/2 tsp turmeric
• 0.5 tsp 1/2 tsp chili flakes
• 0.5 tsp 1/2 tsp kosher salt
• 0.25 cup 1/4 cup water
• 2 tbsp 2 tbsp olive oil
• 0.5 Juice of 1/2 lime
• 0 fresh cilantro
• 0 fresh mint
• 0 lime wedge

Instructions

1. Remove the kernels from the 2 corn cobs and place into a blender with the coconut milk. Reserve the cobs for later.
2. Blend the corn kernels and coconut milk until smooth. Pour into a pot over medium-low heat, add the cobs into the pot.
3. Bring to a simmer and cook, uncovered, for 10 mins, stirring occasionally.
4. As your corn broth simmers, season the shrimp. Pat the shrimp dry and toss in a bowl with 1 tbsp olive oil, minced lemongrass, garlic, turmeric, chili flakes, and salt.
5. Remove the corn cobs from the pot. If the broth has reduced too much and is too thick, stir in 1/4 cup of water at a time until desired consistency.
6. In a skillet, heat 2 tbsp olive oil over medium heat. Lay the shrimp with aromatics in an even layer.
7. Cook the shrimp on one side for 3-4 mins, then stir in the corn broth and flip the shrimp.
8. Bring to a simmer and cook for another 3-4 mins.
9. Remove from heat, season with more salt if needed, and stir in the juice of half a lime.
10. Serve the shrimp over rice with a garnish of fresh cilantro, mint, and a lime wedge.