Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.
Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce
Shuck Corn, Then cut the Cob into one inch pieces. Take half of a yellow onion and cut into one inch pieces. Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock. Strain corn stock and add ½ cup of heavy cream. Reduce until it naturally thickens over medium-low heat and season to taste.
Grilled Corn off the Cob
Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat. Then place on a grill to char each side. Then shuck long strips off the cob. Reheat in melted whole butter and season to taste.
Warm Crispy Bacon
Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.
Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft. Strain, cool, and reheat in melted whole butter and season to taste
Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic. Season to taste and cook for 3-4 minutes
Place warmed field peas on the plate first. Then garnish with grilled corn and crispy bacon. How shingle the shrimp on top of peas, corn and bacon. Now lace the completed dish with corn sauce.