Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms

Corn Soup-Shrimp-Mushroom

Corn and seafood is a classic and fantastic combination. We see a lot of shrimp and corn, corn bisque with crab, lobster tortellini with corn and off course corn chowder with cod or other seafood. This dish adapted from Sean Brock’s book Heritage is an instant classic in my home. It’s simple to make, is deliciously familiar and new at the same time.

To make the soup I sautéed chopped onions in butter with a bit of fresh thyme and then added freshly shucked corn kernels to the pot. In the meantime I prepared vegetable corn stock which is just vegetable stock with the shucked corn cobs simmered in it for 20 minutes or so. I added the stock to the corn mixtures and allowed it to simmer very briefly just until the corn is tender.

Poached Shrimp2 Shrimp

Shrimp cooks fast and Brock’s method takes advantage of that to ensure it is perfectly tender and moist. Tough and chewy shrimp is a sad thing. I prepared the cooking liquid with vegetable stock, white wine lemons and some herbs and peppercorns. When this comes to a simmer I dropped in the shrimp and turned the heat off. After 20 minutes or so the shrimp was just cooked through. I took them out, allowed them to cool and sliced them into small pieces. Just before serving I tossed the shrimp with creme fraiche, lemon juice, fresh basil and seasoned them. This makes a lovely light and delicious shrimp salad. The leftover shrimp salad worked great in sandwiches for a couple of days afterwards.

Mushrooms

The mushrooms are cooked in sizzling brown butter with thyme sprigs. Nothing more than that. In hindsight I should not have used brown mushrooms. Brock’s original recipe asks for chanterelles. They are light in color but I can never find them. The brown mushrooms got a bit too dark and look like snails! They still tasted awesome but aesthetically they bugged me in an otherwise beautiful dish.

Corn Soup-Shrimp-Mushroom1

When ready to serve, I pureed the corn soup and strained it through a sieve. I then put it back in the blender with a few ounces of homemade ricotta cheese and made a luxurious smooth mixture. I laid our the shrimp mixture and a few pieces of mushrooms in the bowls and gently poured the corn soup “table-side”. Earthy mushrooms, savory and fresh cool seafood and the warm sweet corn soup made for a great dish.

Corn Soup-Shrimp-Mushroom3

Corn Soup-Shrimp-Mushroom6

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