Shirley Harrington is senior food editor for Southern Living magazine. She is in Houston for Wine & Food Week. Today she shows food radio talk show host, Cleverley Stone, how to make something like the popular Southern dish, fried green tomatoes, except they are not fried!
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out prizes on every radio show!)
They say it’s not easy being “green,” but this chef says by just buying food that is produced locally, you can reduce your carbon footprint.
Chef Randy Evans from Haven Restaurant shares why local foods are eco-friendly, and cooks with a Texas treat with shrimp and corn.
Wild Texas Shrimp w/ Crushed Texas Corn
Makes 6 appetizers
1 pound peeled and deveined large shrimp (16-20 count)
Salt and pepper to taste
3 slices thick cut bacon finely diced
1½ cups thinly sliced baby bella or shiitake mushrooms
1 clove shaved garlic
½ teaspoon chopped fresh thyme
1 recipe Crushed corn
¼ cup thinly sliced green onions
Crushed Corn Sauce
3 ears yellow corn (approx. 3 cups)
1 tablespoon vegetable oil
1 cup small diced 1015 onion
1 clove shaved garlic
2 cups shrimp
1 cup milk
Juice of ½ lime
¾ teaspoon kosher salt
¼ teaspoon white pepper
FOR THE SAUCE
Remove kernels from cobs. Scrape the cobs with the back of a knife and add milked corn to the kernels. Set cobs aside. Heat the oil in a saucepan over medium-high heat; sauté the corn, onion, and garlic for 5 minutes or until translucent. Add reserved cobs and cover with stock and milk. Bring to a boil; reduce heat. Simmer for 30 minutes. Remove and discard cobs. Add lime juice, salt and pepper. Purée half of the sauce in a blender and add back to the sauce pan.
FOR THE SHRIMP
Heat a large sauté pan over medium-high heat; render bacon lardons until almost crispy. Add mushrooms and garlic cook for 3-4 minutes until most of the moisture has evaporated. Season the shrimp on both sides with salt and pepper. Add shrimp to the pan and once the shrimp are almost cooked, but still slightly gray in the center, deglaze pan with wine. Add the thyme and allow shrimp to cook through.
TO PLATE
Spoon crushed corn in center of a shallow bowl. Spoon the bacon mushroom mixture around the bowl and place 3 shrimp on the crushed corn. Garnish with a sprinkling of green onions.
