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Wood Fired Head On Shrimp with end of Summer Corn


From Joshua Begley, Executive Chef, Indaco Charleston


Creamed Corn Puree

Ingredients:

8 ears of sweet corn (shucked)

1 yellow onion (sliced)

1 stick of butter

2 cups of heavy cream

1 tsp. red chili flakes

Salt and black pepper to taste


Method:

1. Preheat oven to 350 degrees.

2. Cut corn off the cob and put into baking dish with butter, yellow onion, chili flakes

3. Bake in oven for 30 minutes stirring every 10 minutes

4. Add in heavy cream, continue to bake for 20 minutes stirring every 10 minutes

5. Blend all in Vitamix blender till smooth season with salt and pepper


Roasted Corn Salad

Ingredients:

4 ears of sweet corn

2 heirloom tomatoes

2 sprigs basil

1 cup picked parsley

.5 cup sherry vinegar

.5 cup extra virgin olive oil


Method:

1. Grill Corn, once grilled cut off the cob and put into mixing bowl

2. Dice up heirloom tomatoes

3. Chop up basil and parsley

4. Mix all ingredients together, add in vinegar and olive oil and season with salt and black

pepper to taste


Pickle Red Onions

Ingredients:

2 red onions (sliced)

1 cup red wine vinegar

.25 cup water

2 tsp. salt

2 tablespoons honey

1. Heat everything except onions, in a small pot on stove bring to a boil

2. Pour mixture over onions and let cool




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