Coconut Shrimp

with Succotash and Saffron Corn Purée

Coconut Shrimp with Succotash and Saffron Corn Purée

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DinnerDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Chef Derick Kuntz loves this Coconut Shrimp paired with corn two ways alongside Blend 23. The brightness of the Sauvignon Blanc pairs well with the freshness of the corn and the tropical notes of the coconut on the shrimp, while the Chardonnay and Viognier are highlighted by the richness of the saffron corn purée.

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Ingredients

US Metric

Coconut Shrimp
1.5 lbs 1.5 shrimp (size 16-20), tail on (aprx 24-30)
1 cup 1 cocunut shavings
1 cup 1 panko
1/4 cup 1/4 flour
2 2 eggs
oil for frying
Succotash
2 cups 2 raw corn, cut off the cob
1 cup 1 red bell pepper, small dice
1 cup 1 red onion, small dice
1 cup 1 fava beans
1/4 cup 1/4 cilantro, chopped
1 Tbsp 1 lime juice
1 Tbsp 1 olive oil
Saffron Corn Purée
2 cups 2 raw yellow corn, cut off the cob
1/4 cup 1/4 white onion, small diced
1/4 cup 1/4 B Cellars Chardonnay
1/2 cup 1/2 water
1/2 cup 1/2 heavy cream
1 tsp 1 salt
1/2 tsp 1/2 saffron
1 Tbsp 1 canola oil

Directions

Butterfly shrimp
Place flour in a shallow bowl
Whisk eggs together in a shallow bowl
Combine coconut shavings and panko in a shallow bowl
Dust with flour
Shake off excess flour and then dig into eggs
Next coat the shrimp with the coconut-panko mixture
Heat oil to 325°F
Fry for two minutes or until golden brown
Succotash
Sauté onions and pepper on med-high heat for 2-3 minutes
Add corn and fava beans, continue to cook for an additional 2 minutes
Add lime juice
Cook until the liquid has evaporated
Remove from heat and mix in cilantro
Saffron Corn Purée
In a heavy-bottomed stock pot, add canola oil and onions
Let onions sweat for 2-3 minutes
Add remainder of ingredients and bring to a boil
Reduce heat and simmer for 10 minutes or until the corn is tender
Pour into a blender and purée until smooth
Cool before serving
Assembly
Scoop aprx 1/4 cup of purée onto the plate and top with a healthy portion of succotash
Gently place 6 coconut shrimp on top of the succotash

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Pairing Suggestions

Chef Derick Kuntz loves this Coconut Shrimp paired with corn two ways alongside Blend 23. The brightness of the Sauvignon Blanc pairs well with the freshness of the corn and tropical notes of the coconut on the shrimp, while the Chardonnay and Viognier are highlighted by the richness of the saffron corn purée.